makes 4-6 servings

Tzatziki:
2 c. (500 mL) plain 2% yogurt
1 medium English cucumber, unpeeled, roughly grated
1 bunch radishes, trimmed, roughly grated
4 large garlic cloves, minced
1 Tbsp. (15 mL) white wine vinegar
1 Tbsp. (15 mL) minced fresh dill
1 Tbsp. (15 mL) minced fresh mint
1 Tbsp. (15 mL) minced fresh rosemary
1/2 tsp. (3 mL) ground white pepper
Extra-virgin olive oil (optional)

Lamb Balls:
1 lb. (500 g) ground lamb*
1 small onion, grated or minced
5 garlic cloves, minced finely
1 tsp. (5 mL) dried oregano
1 tsp. (5 mL) dried mint
2 tsp. (10 mL) ground cumin
2 tsp. (10 mL) ground coriander
2 Tbsp. (30 mL) minced fresh rosemary
2 Tbsp. (30 mL) tomato paste
1 Jalapeño pepper, seeded, minced
1/4 c. (60 mL) minced toasted pine nuts
1/4 c. (60 mL) fine dry Italian bread crumbs
Pinch coarse salt
Pinch coarse black pepper
Marinade:
Extra-virgin olive oil
1/4 c. (60 mL) chopped fresh rosemary

*You can pick up frozen 1 lb. (500 g) chubs of ground New Zealand lamb in the freezer chest.

To make the tzatziki: Place the yogurt in a fine sieve over a bowl and refrigerate overnight. Discard the liquid and combine the drained yogurt with all the other tzatziki ingredients and mix well. (It is important that the cucumber and radishes be very roughly grated and visible as chunks or flakes in the sauce.) Cover and refrigerate until serving time. Combine all the lamb ball ingredients in a bowl and mix well (use your hands in plastic disposable kitchen gloves for best results). Cover and marinate 4 hours at room temperature or refrigerate overnight. Place about a dozen short wooden skewers in a shallow dish of water. (If you are using metal skewers, omit this step.) Pour some extra-virgin olive oil into a shallow dish and add the chopped rosemary (the rosemary can be quite roughly chopped so it is very visible). Roll the lamb mixture into tiny balls, pressing the mixture together as tightly as possible. Place the balls in the marinade and roll around to coat completely with oil and rosemary leaves.  Let stand while preheating the barbecue or broiler. Thread 3 balls onto each skewer. Grill the skewers about 3-4 minutes a side or until browned and cooked through but not dry (a little pink in the middle is fine).  Discard remaining marinade. Serve skewers with tzatziki, salad and rice or couscous. Or tuck the lamb balls and salad into pita pockets and top with dollops of tzatziki. Any extra tzatziki can be refrigerated up to 4 days and used for other meals in many ways.

Calories: 282; Protein 15 g; Carbohydrate 4.8 g;
Fibre 1.2 g; Fat 22.5  g/serving
Calories: 60; Protein 5.5 g; Carbohydrate 9.1 g;
Fibre 0.5 g; Fat 0.3 g/serving tzatziki

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