Seasons 52 celebrates spring with a dish based on Master Sommelier George Miliotes’ family recipe. An update to the classic Mediterranean dish, Spring Lamb Kefta features lamb skewers served with a fresh Greek salsa and a side of creamy tzatziki.

 One of 214 Master Sommeliers worldwide, Miliotes recommends pairing this dish with a medium-bodied red wine, such as Jolie Saison Gamay.Along with several other dishes highlighting what’s good now, the Spring Lamb Kefta appetizer is available on the new spring menu at Seasons 52 through mid-June.



1-pound ground lamb

3 tablespoons extra virgin olive oil

1 medium sized onion, minced

2 garlic cloves, minced

½ cup milk

½ cup panko bread crumbs

1 egg

Sea salt, to taste

Black pepper, finely ground, to taste

¼ cup mint, minced

¼ cup flat leaf parsley, minced

Bamboo skewers


• Combine milk and bread crumbs for 10 minutes to soften

• Heat olive oil in a small pan and lightly sauté onions and garlic. Cool garlic and

onion while breadcrumbs soak

• Place lamb in a large bowl. Add cooled garlic-onion mixture and soaked

breadcrumbs. Add all other ingredients and mix well to combine.

• Shape into 3”x1” oblong size meatballs and slide onto bamboo skewer, lightly

flattening sides. Spritz with olive oil.

• Grill over charcoal fire, no flame, 3-4 minutes per side.

• Top with Greek salsa and crumbled feta cheese, if desired. Serve with a side of

tzatziki sauce

Greek Salsa Recipe:

1¼ cup cucumber, diced ¼”

¾ cup tomato, seeded, diced ½”

¼ cup Kalamata olives, diced ¼”

2 tablespoons fresh oregano, minced

Juice and zest from 1 lemon

2 ounces extra virgin olive oil

*Combine all ingredients in a bowl.