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–+ servings

Greek Lamb Mini Meatloafs with Cucumber Herb Salad

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Rett Main Course
Kategori Mediterranean
serveringsstørrelse 4 people

Ingredienser
  

  • 1 pound ground lamb
  • 1 large egg
  • 1/4 cup almond flour
  • 3 cloves garlic, minced
  • 1 small red onion, finely diced
  • 2 tablespoons fresh oregano, chopped
  • 2 tablespoons fresh mint, chopped
  • 1 lemon
  • 2 large cucumbers, diced
  • 1/4 cup fresh parsley, chopped
  • 2 tablespoons fresh dill, chopped
  • 3 tablespoons olive oil
  • 1 teaspoon sea salt
  • 1/2 teaspoon black pepper

fremgangsmåte
 

  • Heat the oven to 375 degrees and line a baking sheet with parchment paper.
  • In a large bowl, combine the ground lamb, egg, almond flour, half the minced garlic, half the diced red onion, oregano, mint, zest from the lemon, 1/2 teaspoon sea salt, and black pepper.
  • Mix the ingredients until evenly combined, then divide the mixture into four equal portions and shape each into a small loaf.
  • Place the loaves on the prepared baking sheet and bake for 25 minutes, or until the internal temperature reaches 160 degrees.
  • While the meatloafs bake, stir together the diced cucumbers, remaining red onion, remaining garlic, parsley, dill, olive oil, juice from the lemon, and remaining 1/2 teaspoon sea salt in a medium bowl.
  • Let the salad sit at room temperature while the meatloafs finish cooking.
  • Serve each mini meatloaf with a generous scoop of the cucumber herb salad on the side.

merknader

Use a microplane for the lemon zest so it mixes evenly into the lamb without large pieces. If the almond flour feels too dry, add a teaspoon of olive oil to the meat mixture before shaping. The salad tastes best the day it is made, but the meatloafs reheat well in a covered skillet over low heat with a splash of water to keep them moist.
Course: Main Course
Cuisine: Mediterranean
Equipment: Mixing bowl, Baking sheet, Knife