Grilled Lamb with Turkish Ravioli, Garlic Yogurt Sauce and Minted Cucumber Salad

1 Large egg
½ Cup water
¼ Teaspoon salt
2 Cups unbleached all-purpose flour
2 teaspoons butter, to grease the inside of the bowl
Additional flour for rolling the dough
1 Package square wonton or gyoza wrappers
1 egg, beaten

Turkish Ravioli Filling
7 Ounces ground lamb
¾ Cup minced white onion
To taste salt
To taste pepper
2 Tablespoons chopped mint or Italian Parsley

In a bowl mix the egg, water and salt together. Pour the flour onto a level work surface. Mound it into a mountain shape, make a well in the center. Pour the egg mixture into the well mixing the ingredients in the center first and gradually working in all the flour. The dough will be very stiff. Knead the dough for 15 minutes. Place in a buttered bowl cover with seal wrap, let rest for 1 hour at room temperature. Mix filling ingredients and set aside. Cut the dough into 3 pieces, knead each piece into a ball, cover with a damp cloth and let rest 30 minutes at room temperature. Sprinkle the work surface with light dusting of flour. 

Using a long thin rolling pin, roll the dough as thin as possible, paper thing. Cut the dough into strips, stack the strips on top of one another and cut the strips into squares. You must work quickly because the dough will dry out. Place a small amount of filling in each piece of dough and press to seal into a triangle. Sprinkle flour over the manti and refrigerate of freeze for later use. If using wonton wrappers fill, brush the edges of the wrappers with the beaten egg and seal into triangle shapes. Refrigerate or freeze for later use. Bring a pot of salted water to a boil. Drop the Manti in and cook until they come to the surface, 1 to 1 ½ minutes. They will take more time if they have been frozen. Reserve a small amount of the hot cooking liquid and add to the yogurt sauce. 

Yogurt – Garlic Sauce
2 Tablespoons crushed garlic
2 Cups thick Greek style yogurt
Salt, to taste

Mix together.  Thin with a little cooking liquid from the raviolis. 

Cucumber Salad for Grilled Lamb
1 Cup julienne English cucumber
¼ Cup julienne red onion
5-6 Large mint leaves, chiffonade
2 Tablespoons good olive oil
1 Tablespoon rice wine vinegar
1 Teaspoon good red wine vinegar
Salt and pepper
Pinch of ancho chili powder

Mix all ingredients together.

Lamb with Mint Rub
½ Medium onion
40 Fresh mint leaves
2 Cloves garlic, chopped
1 Teaspoon kosher salt
1 Teaspoon freshly ground black pepper
6 Baby top rounds of lamb or lamb chop, to serve 6 (approx. 6-8 oz. each)

Finely chop the onion and mind together by hand or pulse in a food processor.  Add the garlic.  The ingredients should all be chopped the same size.  Transfer to a bowl and add the salt and pepper.  Before serving, rub the lamb with the mint mixture.  Let it sit up to a few hours.  Grill the lamb, to desired doneness.  Let rest.  If baby top round, slice in half, on diagonal. 

Cucumber, red onion and mint salad or salsa
3 Tablespoons Pine nuts, toasted
Chili brown butter (see recipe)
Fresh mint leaves, handful

Warm yogurt sauce.  Do not boil or simmer.  Add manti.  Divide between 6 plates.  Put approximately 3 large or 10 small manti on each plate.  Place cut lamb on top.  Put cucumber salad on top of that.  Sprinkle with mint leaves and toasted pine nuts.  Drizzle with chili brown butter.

Chili Brown Butter
6 Tablespoons butter
¾ Teaspoon ancho chili powder

Heat the butter in a small saucepan until frothy and brown.  Do not let burn.  Add the ancho powder.  Swirl the pan to incorporate. 

NOTE:  Manti is traditionally served in a bowl with the yogurt sauce, chili brown butter and mint and toasted pine nuts without the lamb.