Lamb Balls with Olives & Rosemary

Ingredients
- 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)
Method
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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.
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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.
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Mix the dipping sauce ingredients together.
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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.
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Serve the meatballs hot with the dipping sauce.
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If you have time, make the dipping sauce in advance to allow the flavours to infuse.
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Recipe by Angela Casley. Photography by Shaun Cato-Symonds.
By Food Magazine