A crowd-pleasing, fun and utterly gratifying dinner of lamb meatballs, soft flatbreads, romesco sauce and garlic yoghurt.
Serve as part of a colourful mezze platter.
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Ingredients
- 2 tbsp olive oil, plus extra for drizzling
- 1 onion, very finely chopped
- 2 garlic cloves, crushed
- 400g British lamb mince
- A few sprigs of fresh oregano, leaves stripped
- Small handful of fresh flatleaf parsley, chopped
- 4 large flatbreads
- Sea salt and sweet smoked paprika (pimentón) to serve
For the romesco sauce
- 40g shelled walnuts, finely chopped
- 10g fresh breadcrumbs
- 1 large garlic clove, crushed
- 150g roasted red peppers from a jar, drained
- 2 tsp sweet smoked paprika (pimentón)
- 50ml olive oil
- 100g feta, finely crumbled
- Lemon juice to taste
For the yoghurt sauce
- 300g Greek yogurt
- 2 garlic cloves, crushed
- 3 tbsp finely chopped fresh mint
- Finely grated zest and juice of 1 lemon
- 1 tsp capers, drained, rinsed and roughly chopped
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Method
- For the romesco sauce, put all the ingredients, except the olive oil, feta and lemon juice, in a food processor and whizz to a thick paste. With the machine running, trickle in the olive oil to form a glossy sauce. Scoop into a bowl, taste and season well. Stir in the feta and add lemon juice to taste.
- For the yogurt sauce, mix all the ingredients together in a medium bowl and set aside.
- Heat 1 tbsp oil in a frying pan over a low heat and fry the onion for 10 minutes until soft. Add the garlic, cook for a few minutes more, then remove from the heat and tip into a large bowl. Once cool, add the lamb and herbs, then season well. Shape into bite-size oval balls. Set aside.
- In the same pan, heat the remaining 1 tbsp oil over a medium-high heat. Fry the koftas for 10 minutes, turning occasionally until golden and cooked through. Keep warm in a low oven.
- Gently warm the flatbreads in the oven, drizzle with olive oil, then sprinkle with salt and paprika and cut into wedges. Serve with the warm koftas and sauces.
Nutrition
- 317kcals Calories
- 19.6g (6.9g saturated) Fat
- 15.1g Protein
- 20.3g (3.1g sugars) Carbs
- 2.1g fibre Fibre
- 0.9g Salt
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Reviews
I love this recipe because it is so moreish and has won me a lot of compliments! The romesco sauce is unbeatable :)
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