Lamb Meatballs with Flatbreads and Mint Yoghurt

Steps

1. oven to 220°C (to warm flatbreads). Preheat BBQ hot plate to medium (if using).
2. Using a tablespoon measure and clean, damp hands, roll 2 tablespoons of Greek lamb mince into balls. Set aside.
3. Heat oil in a large fry-pan (with a lid) on low-medium heat. Cook meatballs for 10–12 minutes, with the lid on, until golden brown and cooked through, turning often. Set aside, covered with foil, to rest for a few minutes. While lamb meatballs are cooking, prepare the rest of the meal.
4. Wrap stack of flatbreads in foil and warm in oven for 5–6 minutes. Keep wrapped and set aside.
5. Dice cucumber 1–2cm; dice tomatoes 1cm; remove core and seeds from capsicum and slice thinly; finely shred lettuce. Place all in a medium bowl and set aside.
6. In a small bowl, combine yoghurt and sliced mint leaves. Season to taste with salt and pepper. Finely slice red onion (if using). Toss all salad ingredients with lemon juice and a drizzle of extra-virgin olive oil just before serving.
7. spread a little mint yoghurt along breads and top with salad and 2–3 lamb meatballs. Garnish with red onion (if using) and a drizzle of sweet chilli sauce or tomato relish (if using) and a little more mint yoghurt (if desired). Roll up and enjoy!