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Spiced Australian lamb and mint meatballs with lemon yoghurt

Spiced Australian lamb and mint meatballs with lemon yoghurt

Serves

4

Prep Time

15

Cook Time

8

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

Method

  • 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.

Tips

  • 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.
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