Lamb Side

Lamb, feta and mint meatballs with tomato salad

Name: Lamb, feta and mint meatballs with tomato salad recipe
Yield: 4
Ingredients: 500g minced lamb; 100g Greek feta, crumbled, plus extra to serve; 1/2 cup (35g) fresh breadcrumbs; 2 tsp dried mint leaves; 2 garlic cloves, crushed; 200g cherry tomatoes, halved or quartered; 4 bulbous spring onions, trimmed then thinly sliced into rings; 1 cup mint leaves, thinly sliced, plus extra leaves to serve; 2 tbs pine nuts, toasted; 2 tbs white balsamic vinegar (or white wine vinegar); 1/4 (60ml) cup extra virgin olive oil; Hummus & warmed pita breads, to serve

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by Shannon Bennett

Chef

Mar 20, 2020

“Feta and mint partner well with lamb,” says Shannon Bennett.

500g minced lamb
100g Greek feta, crumbled, plus extra to serve
1/2 cup (35g) fresh breadcrumbs
2 tsp dried mint leaves
2 garlic cloves, crushed
200g cherry tomatoes, halved or quartered
4 bulbous spring onions, trimmed then thinly sliced into rings
1 cup mint leaves, thinly sliced, plus extra leaves to serve
2 tbs pine nuts, toasted
2 tbs white balsamic vinegar (or white wine vinegar)
1/4 (60ml) cup extra virgin olive oil
Hummus & warmed pita breads, to serve

Method

1.

Combine lamb, feta, breadcrumbs, dried mint and garlic in a bowl, season and roll heaped tablespoonfuls into balls. Place on a tray, cover and chill for 20 minutes to firm up.
2.

Meanwhile, place tomatoes, onion, fresh mint, pine nuts, vinegar and half the oil in a bowl, season and toss to combine.
3.

Heat remaining 1 1/2 tbs oil in a non-stick frying pan over medium heat. Add meatballs and fry, turning often, for 7 minutes or until browned and cooked through.
4.

Spread hummus on a plate, top with salad, meatballs and extra mint leaves and serve with pita bread.