Lamb and Feta Meatballs with Herbed Yoghurt
/Method
To prepare the yoghurt, place a chux cloth over a colander and place the colander over a bowl then top with the yoghurt and leave this in the fridge over night. This is so that the yoghurt can strain any excess liquid overnight which will make it extra thick and lebneh-like.
In a large bowl with a wooden spoon mix the lamb mince, feta, breadcrumbs, garlic, chili flakes and parsley until it’s all combined.
Pre-heat a pan with a drizzle of extra virgin olive oil. Roll the mixture into golf-sized balls and put on to the heat until they are golden and cooked through.
To make the herbed yoghurt, in a separate bowl, add the yoghurt, parsley and mint. Mix through then add in the lemon juice and extra virgin olive oil.
To serve, lather the herbed yoghurt on the base of a large flat plate and place the meatballs on top. Garnish with lemon and mint.