Love your lunch!
Make boring cheese sandwiches a thing of the past, with these delicious midday meals
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
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)