Various takes on lamb make regular appearances at the Roediger House, and one of the faithful and constant dishes enjoyed here is this Middle Eastern spin on lamb meatballs. Such was the Thursday evening meal last night. The spices, onion, and garlic in the ground lamb, together with the lightly-lemoned tahini yogurt sauce, sitting on warm flatbread and decorated with a Syrian sauce of diced red peppers...it's good stuff, even though it'll leave you gassy.
"Lamb Köfte with Yogurt Sauce and Muhammara," from Bon Appétit, January 2010. [clipping]
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