Crusted Lamb and Ham Loaf with Yogurt Sauce

1½ pounds ground lamb

1 egg, lightly beaten

1 clove garlic, minced

1 teaspoon kosher salt

½ teaspoon fresh ground black pepper

1 teaspoon dried oregano

1 teaspoon lemon zest

1 cup NOWFoods whole wheat sesame sticks, finely crushed, divided

¼ pound thin-sliced oven roasted deli ham

4 ounces crumbled feta cheese

2 tablespoons Bron’s Bee Co. honey

Yogurt sauce

2 containers (5.3 ounces each) plain low fat Greek yogurt

3 tablespoons Bron’s Bee Co. honey

Heat oven to 350 degrees.

In a large bowl gently combine lamb, egg, garlic, salt, pepper, oregano, lemon zest and ½ cup crushed sesame sticks. Place mixture on a piece of parchment paper and press into a rectangle about 10-by-8-inches.

Place ham on lamb mixture leaving ¾-inch border on all sides. Sprinkle feta cheese down the middle. Gently roll up jelly roll fashion. Press lamb together on sides to seal. Place a piece of parchment paper on a sheet pan. Place lamb loaf in center.

Mix ½ cup crushed whole wheat sesame sticks with 2 tablespoons of honey. Gently press mixture into top and partially down sides of loaf. Bake 45-50 minutes or until internal temperature reaches 155 degrees. Let stand 10 minutes before slicing.

In a small bowl, combine yogurt and honey and serve with sliced lamb loaf and Red Cabbage and Kale Salad

Serves four to six.

Judy Monaco