| Servings | serves |
Ingredients
- ½ cup Olive Oil
- 1 Onion finely chopped
- 4 cloves Garlic Cloves finely chopped
- 1 tablespoon Cumin ground
- 1 teaspoon Paprika
- 500 grams Lamb Mince
- 1 ½ cups Breadcrumbs
- 1 Egg lightly beaten
- 1 cup Greek Yoghurt
- Lemon Juice of 1 lemon
- 2 tablespoons Mint Leaves finely chopped plus extra leaves for garnish
- 2 leaves Cos Lettuce, Baby seperated
- 2 Roasted Capsicums cut into strips
- 1 Cucumber halved lengthways, sliced
- ½ cup Marinated Olives
Ingredients
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Instructions
- Heat 1 tablespoon olive oil in a frying pan over medium heat. Add the onion and cook, stirring, for 2-3 minutes until softened. Add the garlic, cumin and paprika and cook for 30 seconds or until fragrant, then transfer to a large bowl and allow to cool.
- Once cool, add the lamb, breadcrumbs and egg, season well, then combine. With damp hands, form the mixture into 20 walnut-sized balls. Chill in the fridge for 30 minutes.
- Preheat the oven to 180c.
- Heat 1 tablespoon oil in a large fry pan over medium heat. In batches, cook the meatballs, turning, for 3-4 minutes until browned all over. Place on a large baking tray and bake in the oven for 6-8 minutes until cooked through.
- Place the thick yoghurt in a bowl with 2 tablespoons lemon juice and 1 tablespoon chopped mint. Season with salt and pepper, then stir to combine.
- Arrange the lettuce, capsicum, cucumber and olives on a large serving platter or in individual bowls.
- Lightly whisk remaining 2 tablespoons olive oil with the remaining lemon juice and chopped mint.
- Season to taste, then drizzle the dressing over the salad. Scatter the meatballs on top, drizzle with the yoghurt and garnish with mint leaves.
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