Lamb Timpano
Ingredients
Instructions
- In a mixing bowl combine the lamb, onion, garlic, salt, cumin, coriander, black pepper, and lemon juice in a bowl and mix with your hands until combined. Form into walnut sized meatballs.
- Meatballs can be pan-fried in some olive oil over medium-high heat until just cooked through or baked in your oven at 350F for about 20 minutes. Let cool and cut meatballs in half.
- In a large saute pan, heat the olive oil over medium-high heat and cook pepper and zucchini with the salt and pepper until the moisture is released and evaporates and the vegetables are crisp tender. Add in the chickpeas, parsley, lemon zest, and pita and stir into coat. Set to the side to cool.
- In a food processor blend the yogurt and feta together until smooth. Mix into the vegetable mixture and set aside.
- Salt and drain eggplant in colander. Wipe excess moisture an salt off and brush each piece with olive oil on both sides. Broil eggplant for about 5-7 minutes per side. Reserve eggplant until ready to assemble.
- ASSEMBLY & BAKING OF TIMPANO: Preheat oven to 375F. Lightly oil the bottom of the 9" springform pan. Line the bottom and sides of pan with overlapping pieces of eggplant (you may have some leftover).
- Assemble cut meatballs over the surface of the eggplant. Pour the vegetable, chickpea, cheese, and pita bread mixture over the lamb and spread it evenly about. Place the 4 halves of pita over the top of the vegetable/cheese mixture (you may have to cut a few of them to make them fit).
- Cover with foil and bake for 15 minutes. Remove foil and bake for an additional 20 minutes. Let cool for a bit before cutting into. Serve with your choice of sauce. I think it would go well with the winning Yogurt & Spinach Dip by Shayma.
Nutrition & Diet Analysis (per serving)
866
kcal
43% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).