Lamb Balls with Olives & Rosemary

bowl Serves 24 balls


  • ¼ c each: Green Pitted Olives, Black Pitted Olives
  • 2 Tbsp fresh Rosemary leaves
  • 1 Tbsp Parsley
  • 2 Spring Onions
  • 1 clove Garlic
  • salt and freshly ground black pepper
  • 450g Lamb Mince
  • Dipping Sauce
  • ½ c natural Unsweetened Yoghurt
  • ¼ c chopped Mint
  • 1 clove Garlic, finely chopped
  • zest and juice of 1 Lemon (about ¼ cup)
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  • Preheat the oven to 200ºC. Finely chop the olives, rosemary, parsley, spring onion and garlic. Season to taste with salt and pepper.

  • Add the olive mixture to the mince and mix to combine. Roll the mince mixture into small balls. Wet your hands first to prevent the mixture from sticking to them.

  • Mix the dipping sauce ingredients together.

  • Place the lamb balls on a baking tray and cook them in the preheated oven for 15 minutes, or until they have browned and are cooked through. Alternatively, cook them in batches in a pan in a little oil.

  • Serve the meatballs hot with the dipping sauce.

  • If you have time, make the dipping sauce in advance to allow the flavours to infuse.

  • Recipe by Angela Casley. Photography by Shaun Cato-Symonds.

By Food Magazine

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