Greek-Style Lamb Meatball Platter

If you prefer to use an oven to warm the pitas instead of a microwave, preheat the oven to 450°F. Wash and dry the fresh produce. Using a zester or the small side of a box grater, finely grate the lemon to get 1 teaspoon of zest. Quarter and deseed the lemon. Remove any husks and silks from the corn; cut the kernels off the cobs. Pick the mint leaves off the stems; roughly chop the leaves. Halve, peel, and thinly slice the shallot. Halve the tomatoes. Halve the cucumbers lengthwise, then thinly slice crosswise. In a bowl, combine the currants and the juice of 2 lemon wedges. In a separate bowl, combine the sliced shallot, halved tomatoes, sliced cucumbers, and the juice of the remaining lemon wedges; season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes. In a separate bowl, combine the romesco sauce and as much of the chile paste as you'd like, depending on how spicy you'd like the dish to be. In a separate bowl, combine the tzatziki, chopped mint, and a drizzle of olive oil; season with salt and pepper.

Carefully rinse the rice (sifting through for any impurities). Drain thoroughly. In a medium pot, combine the rice, broth, and a big pinch of salt. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 13 to 15 minutes, or until the liquid has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Stir in the butter, lemon zest, and rehydrated currants (including the liquid). Taste, then season with salt and pepper if desired.

Meanwhile, in a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the corn kernels; season with salt and pepper. Cook, stirring frequently, 3 to 4 minutes, until lightly browned (be careful, as the corn may pop as it cooks). Transfer to a bowl. Wipe out the pan.

In a bowl, combine the lamb and spice blend. Season with salt and pepper; gently mix to combine. Using your hands, form the mixture into 16 equal-sized meatballs. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the meatballs. Cook, turning occasionally (carefully, as the oil may splatter), 10 to 12 minutes, or until browned and cooked through.* Turn off the heat. 

*The USDA recommends a minimum safe cooking temperature of 160°F for lamb.

Meanwhile, if using the microwave, wrap the pitas in a damp paper towel; microwave on high 1 minute, or until heated through and pliable. If using the oven, wrap the pitas in foil and place directly onto an oven rack; warm 7 to 9 minutes, or until heated through and pliable. Transfer to a work surface and carefully unwrap.

To the bowl of marinated vegetables, add the cooked corn, feta (crumbling before adding), and a drizzle of olive oil; season with salt and pepper. Toss to combine. Assemble the pitas using the warmed pitas, cooked meatballs, spicy romesco sauce, mint tzatziki, and corn salad. Serve the finished rice on the side. Enjoy!