Lamb Medallions And Beef Meatballs With Greek Salad

• 1/2 pound orzo
• 6 tablespoons red wine vinegar
• 5 teaspoons mustard
• 1 tablespoon honey
• 6 tablespoons olive oil
• 1 shallot peeled and finely diced
• 1/2 pound tomatoes diced
• 3 1/2 ounces black olives
• 3 1/2 ounces peppers pickled, sliced
• 15 ounces white beans drained and rinsed
• 1/4 pound cucumber grated
• 2 onions peeled, 1 grated, 1 finely diced
• 1 clove garlic peeled and minced
• 1 bunch fresh parsley chopped, some set aside for garnish
• 1 cup greek yogurt
• 1 pound ground beef
• 1 egg
• 4 tablespoons breadcrumbs
• 4 tablespoons milk
• 1 pound lamb tenderloin cut into 6 medallions
• 1 lettuce heart romaine, cut into strips
• 1/2 pound feta cheese crumbled

1. For the pasta salad, cook the orzo in boiling salted water according to the package instructions. Drain then rinse under cold water. Whisk together the vinegar, 3 tsp mustard and the honey. Season to taste and whisk in 4 tbsp oil. Add the chopped shallot then toss with the orzo, tomatoes, olives, peppers, and beans and set aside to marinate.
2. For the tzatziki, mix the cucumber, grated onion, garlic, parsley and yogurt and season to taste. Set aside.
3. For the meatballs, mix the ground beef, diced onions, egg, breadcrumbs, milk and 1-2 tsp mustard and season to taste. Form into 8 meatballs. Heat 1 tbsp oil in a frying pan and brown the meatballs for about 8 mins, turning as necessary. In a second pan, heat 1 tbsp oil and sear the lamb medallions for about 6 mins per side.
4. To finish, mix the pasta salad with the lettuce and feta cheese. Serve with the lamb, meatballs and tzatziki, sprinkled with reserved parsley.

orzo, red wine vinegar, mustard, honey, olive oil, shallot, tomatoes, black olives, peppers, white beans, cucumber, onions, clove garlic, parsley, greek yogurt, ground beef, egg, breadcrumbs, milk, tenderloin, heart romaine, feta cheese

Taken from www.yummly.com/recipe/Lamb-Medallions-and-Beef-Meatballs-with-Greek-Salad-1411628 (may not work)