Minted Lamb Meatballs with Pesto
500g lamb mince
3 shallots or 1 small onion chopped finely
½ tsp chopped fresh mint
4 tbsp fine bread crumbs
1 whole egg beaten
Half tub of green pesto (70g) and a pinch of salt
Combine all the ingredients except the oil in a mixing bowl. Form 1 tablespoon of the meatball mix into small round shape balls, repeat till all meatball mix is used. Heat the oil on a pan over a medium heat and cook the meatballs in 2 batches until they are browned all over about 7 minutes per batch. Remove from pan with a slotted spoon and set aside.
2 tbsp pomegranate seeds
1 tbsp chopped mint leaves
8 lettuce leaves
2 tbsp green pesto
4 tbsp Greek yoghurt
Mix the Greek yoghurt with the mint leaves.
Put a couple of pieces of lettuce on each flatbread (see below for recipe) and add 2 or 3 meatballs. Spoon 2 tsp of the green pesto over the meatballs. Drizzle with the minted yoghurt. Scatter the pomegranate seeds and mint leaves over the meatballs. Serve immediately.
(Makes 8 flatbreads)
300g plain flour plus 50g for rolling and dusting
½ tsp salt
1 tbsp rapeseed oil
Put the butter and milk in to a saucepan and heat until the butter is melted.
Add the flour and salt into a mixing bowl and make a well in the middle. Gradually stir the milk and butter mixture with a fork till they are mixed. Remove the dough and knead on a floured surface until smooth. If the dough is too sticky add a little flour. Wrap the dough in cling film and leave to rest for 30 minutes.
Cut the dough evenly into 8 pieces. Dust your worktop with flour and roll each piece until you achieve a small flatbread shape.
Heat the rapeseed oil on a skillet or small pan over a medium heat and add the rolled flatbread. Cook for about 2 minutes and press down until bubbles begin to form, then flip it over and cook for 1 minute.
Each side will brown slightly when it is cooked— remove each flatbread then and wrap in tinfoil to keep warm.