Jamie Oliver's lamb meatballs, chopped salad and harissa yoghurt

A hearty, warming lamb recipe by Jamie Oliver, plus more great lamb ideas

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Nutrition (per portion)

Calories687
Total Fat--

Saturated Fat

--
Total Carbohydrate--

Sugars

--
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Jamie Oliver's lamb meatballs with salad and harissa yoghurt recipe - top UK celebrity chef recipes - UK food and recipes - allaboutyou.com

Serves: 4

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Ingredients

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FOR THE MEATBALLS

  • 400g lean lamb mince
  • 1 heaped tsp garam masala
  • olive oil
  • 1 pinch of saffron
  • ½-1 fresh red chilli
  • 2 spring onions
  • ½ a bunch of fresh coriander
  • 2 cloves of garlic
  • 1 x 400g tin of chickpeas
  • 350g passata

FOR THE SALAD

  • ½ a cucumber
  • 2 little gem lettuces
  • 1 bunch of radishes
  • 2 ripe tomatoes
  • 1 tbsp extra virgin olive oil
  • 1 lemon

TO SERVE

  • 1 heaped tsp harissa
  • 4 heaped tbsp fat-free natural yoghurt
  • 8 small wholewheat tortillas
  • 1 orange

Method

  1. Mix the mince in a bowl with salt, pepper and the garam masala • Divide into 4, then roll each piece into 4 balls with wet hands, placing them in the frying pan as you roll them and adding 1 tablespoon of olive oil • Toss regularly until dark golden all over • Put the saffron into a cup, just cover with boiling water and leave to soak.
  2. Finely slice the chilli, trimmed spring onions and coriander stalks (reserving the leaves), put them into the large pan with 1 tablespoon of olive oil, then squash in the unpeeled garlic through a garlic crusher • Fry for 40 seconds, then add the saffron and its soaking water, the drained chickpeas and the passata, cover and bring to the boil • In a small dish, swirl the harissa through the yoghurt.
  3. Roughly chop and mix all the salad veg for the salad on a board • Add the extra virgin olive oil and lemon juice, then season to taste • Loosen the sauce with a splash of water if needed, then pour into the meatball pan and season to taste • Microwave (800W) the tortillas for 45 seconds • Serve it all with orange wedges and a scattering of coriander leaves.

    Recipe courtesy of 'Jamie’s 15-Minute Meals' published by Michael Joseph, Penguin
    © Jamie Oliver 2012, www.jamieoliver.com

    Images © David Loftus, 2012

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