When life throws you 1/2 lb. of leftover ground lamb and hotdog buns, you make Lamb Tails!
The new traditional lamb holiday meal.
Step 1: Ingredients
Here 's the ingredients or what I had on hand (Makes 2 - 4 tails):
Half pound ground lamb
3 Baby portobellos
2-4 hotdog buns
Step 2: Make Meatballs
So, grab a handful of meat and roll it around in your hand to make a large meatball.
I made 4 and combined them together to make 2 larger balls, but if you want thinner tails, keep it at 4.
Step 3: Lamb Tails
Roll the meatballs in one direction so they become oval and keep rolling until they're shaped like hotdogs. Cover in spices. Fold over, roll it around and back out into hotdogs.
Step 4: Prep the Veggies
Thinly slice the mushrooms. Dice the onions and tomatoes...
I slice the onions and tomatoes, then quarter the slices and then chop while rotating the quarters. Gives you nicely, finely diced onions and tomatoes. Use a tomato knife on the tomatoes so you don't crush them.
Remove the stems from the parsley (I didn't have any mint, but that work work as well). Rinse, drain and pat dry with a paper towel.
Step 5: Grill It in a Skillet
Cook the lamb tails on medium in a skillet. Add the mushrooms to the lamb juices in the same skillet. They'll cook together. Turn the tails until they're seared all around and cooked thoroughly.
Step 6: Finish It
Toast the buns. Put your tails on your buns. Top with mushrooms, onions, tomatoes and parsley. Add a couple dollops of yogurt. Finish with some Sriracha on top. Enjoy!