(Serves 4)

MEATBALLS

500 g   lamb mince

60 ml   dried breadcrumbs – soaked in 30 ml water and 15 ml lemon juice

1          egg

5 ml     dried oregano

5 ml     ground cumin

10 ml   barbeque seasoning

1          shallot (or small onion), finely chopped

30 ml   flat-leaf parsley, chopped

30 ml   chopped mint

            zest of 1 lemon

            salt and pepper for seasoning

20 ml   olive oil for frying the meatballs

OLIVE SALSA

60 g     pitted, chopped Kalamata olives

60 g     pitted, chopped green olives

30 ml   olive oil

1          small red onion, finely chopped

30 ml   lemon juice

15 ml   lemon zest

30 ml   chopped capers

60 ml   chopped flatleaf parsley

60 ml   chopped mint

            Salt and black pepper

TO SERVE

200 ml hummus, store-bought or homemade

200 ml tzatziki, store-bought or homemade

4          Toasted pita breads

METHOD:

·       TO MAKE THE MEATBALLS:  Combine the mince, soaked breadcrumbs, egg, oregano, cumin, barbeque seasoning, chopped shallot, herbs and zest.  Add seasoning and mix well.

·       Using clean hands, roll into about 18 small meatballs (±35 g each)

·       Heat the olive oil in a large frying pan and fry the meatballs until golden brown and cooked. Remove from the pan and keep aside. (can also be skewered and grilled)

·       TO MAKE THE SALSA: Combine all the ingredients, season and let it sit for 10 minutes for flavours to blend. 

·       TO SERVE:  Spoon some hummus on a serving plate, top with meatballs and the olive salsa.  Serve with toasted pita breads and the tzatziki on the side.

     TO MAKE THE GREMOLATA:  Combine all the ingredients and mix well to combine

·       TO SERVE: Serve the lamb on a platter, adding the onions from the roasting tin if you wish. Spoon the gremolata over. Garnish with lemon.