Love your lunch!

Make bor­ing cheese sand­wiches a thing of the past, with these de­li­cious mid­day meals

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LEMONY LAMB KOFTAS WITH MINT AND YOGURT DIP

serves: 2 prep: 15 mins Cook: 10 mins Freeze: the koftas will freeze for up to 3 months

250g (9oz) minced lamb

½ red onion, thinly sliced

2 tsp frozen chopped gar­lic or 2 gar­lic cloves, chopped

1 tsp ground cin­na­mon Pinch of freshly grated nut­meg

zest of 1 le­mon

1 tsp sea salt Freshly ground black pep­per

For the mint and yogurt dip:

150g (5oz) Greek yogurt

Juice and zest of

½ le­mon

1 tbsp mint leaves, finely chopped

Pinch of salt

1. pre­heat the grill to high. put the lamb and the re­main­ing kofta in­gre­di­ents in a bowl and mix well us­ing your hands. roll the mix­ture into 12 wal­nut-size balls.

2. Grill the koftas for 10 mins, turn­ing half­way through. they should be golden and cooked through.

3. mean­while, stir all the in­gre­di­ents for the mint and yogurt dip to­gether in a bowl.

4. serve with salad, or add a whole­meal pitta bread so it’s more sub­stan­tial.

ex­tract from Packed, pub­lished by Nour­ish Books £12.99

Per serv­ing: 355 cals, 4g sug­ars, 24g fat (13g sat fat)

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