Thanks to True Aussie Beef & Lamb for the lamb that inspired this recipe
Set the EGG for indirect cooking with a convEGGtor at 425°F/218°C with the cast iron skillet in the EGG to preheat.
Combine all of the meatball ingredients (except for the oil) in a bowl. Form the mixture into golf ball-sized meatballs.
In the cast iron skillet, warm the 2 tablespoons of olive oil. Add the meatballs in a single layer, making sure they’re not touching, and let them cook until browned and cooked through, about 10 to 12 minutes. Transfer the meatballs to a paper towel-lined plate, cover to keep warm and set aside.
Salad Plate Instructions
For the salad: One day before the cook, combine the vinegar, olive oil, garlic, salt and pepper and mini peppers in a zip lock bag and marinate in the refrigerator for 24 hours, turning occasionally.
While the meatballs are cooking, remove the peppers from the marinade and set aside the marinade to dress the salad. Rinse the garbanzos well and let drain at least 10 minutes. Combine the drained garbanzos with olives. Add in the marinated peppers and desired amount of marinade to taste.
Arrange greens and top with lamb meatballs, olive and garbanzo mixture, tomatoes, onions, and stuffed grape leaves. Drizzle the rest of the marinade over the salad. Sprinkle with crumbled feta and lemon pepper. Serve with Tzatziki for dipping – garnish with fresh dill and mint.