Name: Lamb meatballs with burghul, yoghurt and mint
Yield: 4
Ingredients: 1 tbsp olive oil; 250 ml chicken stock (1 cup); 300 gm thick plain yoghurt; 1 egg; 1 garlic clove, finely chopped; 1 lemon, rind finely grated; 180 gm fine burghul, soaked in hot water for 15 minutes, then drained well; Mint, flat-leaf parsley and dill, to serve; Lamb meatballs; 500 gm coarsely minced lamb; 30 gm fine fresh white breadcrumbs (1/2 cup); 1 egg, lightly beaten; ½ onion, finely diced; 2 garlic cloves, finely chopped; 1 tsp dried chilli flakes; 1 tsp dried mint; 1 tsp ground cumin

Lamb meatballs with burghul, yoghurt and mint

These meatballs are quick to make and delicious to eat - add a sizzling butter infused with chili flakes and mint to make it really burst with flavour.

If time allows, a sizzling butter infused with chilli flakes and mint would be a beautiful addition to this dish, spooned over just before serving.

Ingredients

1 tbsp olive oil

250 ml chicken stock (1 cup)

300 gm thick plain yoghurt

1 egg

1 garlic clove, finely chopped

1 lemon, rind finely grated

180 gm fine burghul, soaked in hot water for 15 minutes, then drained well

Mint, flat-leaf parsley and dill, to serve

Lamb meatballs

500 gm coarsely minced lamb

30 gm fine fresh white breadcrumbs (1/2 cup)

1 egg, lightly beaten

½ onion, finely diced

2 garlic cloves, finely chopped

1 tsp dried chilli flakes

1 tsp dried mint

1 tsp ground cumin

Method

Main

1.For meatballs, mix ingredients in a bowl with your hands and season generously to taste, then roll into walnut-sized balls.

2.Heat oil in a large frying pan over medium high heat, add meatballs and brown well all over (2-3 minutes).

3.Wipe out pan with paper towels, add stock and bring to a simmer. Add meatballs, cover with a lid and simmer until meatballs are just cooked through (4-5 minutes). Transfer meatballs to a plate with a slotted spoon. Whisk yoghurt, egg, garlic and lemon rind in a bowl, then add a ladleful of stock and whisk to combine. Add yoghurt mixture to pan, reduce heat to low and stir until sauce thickens (1-2 minutes). Add lemon juice, adjust seasoning and remove from heat.

4.Divide burghul among bowls, top with meatballs and ladle yoghurt sauce on top. Scatter with chopped herbs and serve.

Styling by Emma Knowles

Styling by Lucy Tweed

Ingredients

Method

Main

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