Preparation 15 minutes
Cooking 8 minutes
600g lean minced lamb
Zest of 1 and 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.