Greek meat platter

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Directions

1. 1

   Peel the garlic and press it through the garlic press or chop it very finely. Peel the onions. Chop one onion finely. Cut the remaining onions into rings. Knead minced meat with egg yolk, diced onion and garlic.

2. 2

   Season with salt, pepper and curry. Wash parsley and dab dry. Reserve 1/2 bunch for the garnish. Chop the rest finely and mix into the mince. Wash lamb chops and pat dry.

3. 3

   Cut the feta cheese into 4 slices. Beat the egg. Turn the cheese first in egg, then carefully in breadcrumbs. Clean, wash and quarter the bell pepper. Slide the peppers under the grill and brown them. Carefully peel the skin with a knife.

4. 4

   Mix the tomato pieces and tomato paste. Season with salt, pepper, sugar and Tabasco. Wash the thyme, dab dry and pluck the leaves from the stalks. Set aside some leaves for the lamb chops.

5. 5

   Stir the thyme leaves into the sauce. Heat 3 tablespoons of oil in each of two pans. Fry the meatballs on both sides for 5 minutes and keep warm. Fry lamb chops for 4-5 minutes, turning from time to time.

6. 6

   Season with salt and pepper and sprinkle with remaining thyme leaves. Place the chops with the meatballs. Heat the sauce in a small pot. Heat the remaining oil. Fry the sheep's cheese briefly on both sides until golden brown and keep warm.

7. 7

   Fry the bell peppers and onion rings also briefly and sprinkle with pepper. Cut lemon into slices. Arrange meatballs, lamb chops and feta cheese with onion rings and paprika strips on a plate.

8. 8

   Garnish with lemon wedges, olives and parsley. Add the sauce. Flatbread tastes good with it.