Lamb Meatballs with Flatbreads and Mint Yoghurt

LAMB MEATBALLS

• 450g Greek lamb mince
• 1 tablespoon oil

SALAD

• ½ telegraph cucumber *
• 1 tomato
• 1 capsicum
• ½ iceberg lettuce *
• Juice of ½ lemon

TO SERVE

• 5 Lebanese flatbreads
• 1 cup natural yoghurt *
• 2 tablespoons sliced mint leaves *
• ½ red onion *
• Sweet chilli sauce or tomato relish (optional)

• Preheat oven to 220°C (to warm flatbreads). Preheat BBQ hot plate to medium (if using).
• 1 Using a tablespoon measure and clean, damp hands, roll 2 tablespoons of Greek lamb mince into balls. Set aside.
• 2 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.
• 3 Wrap stack of flatbreads in foil and warm in oven for 5–6 minutes. Keep wrapped and set aside.
• 4 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.
• 5 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.
• To serve 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!
• SERVES 4-5

Nutritional Information

• Energy: 2080 kj / 497 kcal
• Protein: 36.7g
• Carbohydrate: 46.7g
• Fat: 15.8g

Legend

• Pantry staple
• * Shared ingredient with another recipe