Lamb Medallions And Beef Meatballs With Greek Salad - cooking recipe

Ingredients

1/2 lb orzo
6 tbsp red wine vinegar
4-5 tsp mustard
1 tbsp honey
6 tbsp olive oil
1 None shallot, peeled and finely diced
1/2 lb tomatoes, diced
3.5 oz black olives
3.5 oz pickled peppers, sliced
1 - 15 oz can white beans, drained and rinsed
1/4 lb cucumber, grated
2 None onions, peeled, 1 grated, 1 finely diced
1 clove garlic, peeled and minced
1 bunch fresh parsley, chopped, some set aside for garnish
1 cup Greek yogurt
1 lb ground beef
1 None egg
4 tbsp breadcrumbs
4 tbsp milk
1 lb lamb tenderloin, cut into 6 medallions
1 None romaine lettuce heart, cut into strips
1/2 lb feta cheese, crumbled

Preparation

For the pasta salad, cook the orzo in boiling salted water according to the package instructions. Drain then rinse under cold water. Whisk together the vinegar, 3 tsp mustard and the honey. Season to taste and whisk in 4 tbsp oil. Add the chopped shallot then toss with the orzo, tomatoes, olives, peppers, and beans and set aside to marinate.
For the tzatziki, mix the cucumber, grated onion, garlic, parsley and yogurt and season to taste. Set aside.
For the meatballs, mix the ground beef, diced onions, egg, breadcrumbs, milk and 1-2 tsp mustard and season to taste. Form into 8 meatballs. Heat 1 tbsp oil in a frying pan and brown the meatballs for about 8 mins, turning as necessary. In a second pan, heat 1 tbsp oil and sear the lamb medallions for about 6 mins per side.
To finish, mix the pasta salad with the lettuce and feta cheese. Serve with the lamb, meatballs and tzatziki, sprinkled with reserved parsley.