Spiced Australian lamb and mint meatballs with lemon yoghurt

Serves

Prep Time

Cook Time

Ingredients

600g lean minced lamb

Zest of 1 lemon

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

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.
Mix the yoghurt and lemon juice together and season with salt and pepper.
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.
Serve the meatballs with the lemon yoghurt, grilled lemon wedges, baked potatoes and sautéed spinach or chard.

For a work or school lunch the next day, try the meatballs in a roll with some hummus, lettuce, tomato and grated carrot.
The meatballs can be made a day ahead and refrigerated until required.