Spiced lamb and mint meatballs with lemon yoghurt
Preparation: 15 minutes
Cooking: 8 minutes
600g lean minced lamb
Zest of 1 and juice of half a lemon
½ cup mint leaves, chopped
1 tsp ground cumin
1 tsp ground coriander
1 cup Greek yoghurt
Grilled lemon wedges, baked potatoes and spinach or chard, to serve
1. Mix the lamb with the lemon zest, mint, cumin and coriander and season with salt and pepper. Roll into meatballs roughly the size of a walnut.
2. Mix the yoghurt and lemon juice together and season with salt and pepper.
3. Preheat a large, lidded frying pan over a moderate heat. Gently roll the meatballs in some olive oil and cook for 4 minutes or until nicely browned. Cover with a lid, reduce the heat to low and cook for 4 minutes or until cooked through.
4. Serve the meatballs with the lemon yoghurt, grilled lemon wedges, baked potatoes and sautéed spinach or chard.
For a next day work or school lunch, try the meatballs on a roll with some hommous, lettuce, tomato and grated carrot.
The meatballs can be made a day ahead and refrigerated until required.