Alfresco Lamb Balls with Cucumber Dip & Onion Salad

And so, 10 weeks seem to have passed by in the blink of an eye. School finished and is about to start again and our delightful trip to the beach in the south of England is nothing but a distant memory. But the nights are beginning draw in, even before the month of August is over. There is a nip in the air and the garden loses its light earlier and earlier each week.

Ladybird

The garden has really come on in the last few weeks. It is hard to believe that only three months ago it was an eye sore, now it is a joy to behold. The nights, however are beginning to draw in, there is a nip in the air and the garden seems to lose its light earlier each week. Tonight, the boy and I put on our jumpers and socks and enjoyed an alfresco meal underneath the falling leaves of the every growing tree at the end of the garden. Lamb meat balls, cucumber dip and bulgur wheat graced our table, with just enough left to provide a tasty lunch for one of us tomorrow.

Lamb Meat Balls with Cucumber Dip

  • 250g lamb mince
  • 1 red onion
  • 1 garlic clove
  • 1 lemon
  • A few mint leaves
  • Half a cucumber
  • 150g plain Greek yogurt
  • Sea Salt

Put the mince in a large bowl.

Cut the onion in half, finely slice half and set aside. Finely mince the other half and add to the minced lamb.

Mince the garlic and pare the zest from the lemon. Add to the minced lamb.

Season with sea salt and mix together with your hands. Divide into 10 – 12 balls and refrigerate.

Make the onion salad.

In a small bowl, add the remaining onion, the juice of half the lemon, a spoon of sugar and a pinch of salt. The lemon, sugar and salt will “cook” the onion, leaving it sweet and tender.

Make the cucumber dip.

Grate the cucumber and squeeze the water out with your hands.

Put the cucumber in a bowl and add the juice of half the lemon, a sprinkle of salt and the plain yogurt. Set to one side.

In a frying pan, heat a little oil over a medium heat. Add the meatballs and cook gently until the are cooked through, turning regularly.

Serve with the dip and some warm bulgar wheat, cous-cous or warmed pitta bread and the onion salad.

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