Recipes

Lamb Meatballs with chopped salad and minted yogurt
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(recipe by Lauren Morgan)

This recipe is brilliant and refreshing on a hot summer’s day out in the garden.

Serves: 6
Prep time: 30 minutes
Heat: direct medium-high heat about 200*c (440*F)
Grilling time: 4 to 6 minutes
Special equipment: metal or bamboo skewers (if bamboo, soak in water for at least 30 minutes)

Salad
4 tablespoons extra-virgin olive oil
2 tablespoons red wine vinegar
1 teaspoon finely grated lemon rind
2 teaspoons very finely chopped garlic
3 large plum tomatoes, deseeded and diced
½ cucumber, deseeded and diced
½ small red onion, finely diced
40g (1 ½ oz) feta cheese, crumbled
15g (½ oz) flat leaf parsley, chopped
½ teaspoon sea salt
¼ teaspoon freshly ground black pepper

Meatballs

750g (1 ½ lb) ground lamb
1 tablespoon very finely chopped garlic
2 teaspoons ground cumin
1 teaspoon sea salt
½ teaspoon freshly ground black pepper
Extra –virgin olive oil

Sauce
375g (12 oz) natural Greek yogurt
2 tablespoons fresh lemon juice
15g (½ oz) mint leaves, coarsely chopped
½ teaspoon sea salt
4-6 naans

Lamb Meatballs with chopped salad and minted yogurt - Cooking Instructions

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Serves6

1.    Whisk the oil, vinegar, lemon rind and garlic together in a large non-metallic bowl. Add in the rest of the salad ingredients and gently toss with the dressing.

2.    Mix all the meatball ingredients in a bowl. Do not over work the mixture or the meatballs will be tough. Shape about 24 meatballs. Thread 4 meatballs on to each skewer and lightly brush with oil.

3.    Prepare the barbecue for direct cooking over a medium-high heat.

4.    Combine the yogurt and lemon juice in a small bowl. Fold in the mint and season with the salt

5.    Brush the cooking grates clean. Grill the meatballs over direct medium-high heat for 4 to 6 minutes, with the lid closed as much as possible but turning occasionally, until they have browned but are still slightly pink in the centre. During the last 30 seconds of barbecuing time, heat the naan over direct heat.

6.    Cut the naan in half or into pieces large enough to hold 4 meatballs. Top with a generous spoonful of sauce and some salad.

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Lamb Meatballs with chopped salad and minted yogurt
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