1. Preheat your oven to 400°F.
2. In a large bowl, combine the ground lamb, Greek yogurt, 1 tbsp olive oil, grated garlic, oregano, cumin, paprika, onion powder, 2 tsp salt and 2 tsp black pepper. Mix just until combined, being careful not to overwork the meat. Roll into evenly sized meatballs.
3. Heat a large oven-safe skillet over medium high heat and add a thin layer of oil. Sear the meatballs for 2 to 3 minutes per side until they’re deeply browned.
4. Transfer the skillet to the oven and bake for 8 to 10 minutes, or until the meatballs reach an internal temperature of 160°F.
5. Meanwhile, cook the rice. Rinse the basmati rice until the water runs clear. Melt the butter in a saucepan, stir in the turmeric and garlic powder, then add the rice and toss to coat. Pour in the chicken broth and ½ tsp salt, bring to a boil, then reduce to low, cover, and cook for 15 minutes. Remove from the heat and let it rest for 10 minutes before fluffing.
6. Make the salad by tossing together the diced cucumber, halved cherry tomatoes, thinly sliced red onion, chopped parsley, lemon juice (from 1 lemon), 2 tbsp olive oil, red wine vinegar, salt & pepper to taste.
7. Stir together all of the tzatziki ingredients: 1 cup Greek yogurt, grated cucumber, grated garlic, chopped fresh dill, 1 tbsp lemon juice, 1 tbsp olive oil, 1 tsp red wine vinegar, salt & pepper to taste. Refrigerate until ready to serve.
8. Serve everything together with fresh herbs & enjoy!
