Lamb meatballs with charred vegetables and flatbread

This is a nice quick midweek meal. No equipment needed. Very simple, very tasty.

Feeds - Family of four

Time - Prep 30 mins, cook 30 mins


Lamb mince with 15%fat

A red onion

Garlic, two cloves crushed

Rosemary, one tsp

Thyme, one tsp

Three peppers, any colour

A courgette

Greek yoghurt

Two large flat breads

Light the barbeque (I like to use my Char-Broil for this cook).

Finely dice the onion and mix in the lamb, garlic and herbs in a bowl. Once mixed, make into balls about the size of a golf ball.

When the coals are ready, place the meatballs on the grill turning regularly .

Slice up the veg and place in a basket if you have one, or slice them large enough so that they wont fall through the grill. Add to the heat when the meatballs have browned.

When the internal temperature of the meat balls is 160F remove from the heat, then lay the flatbreads on the grill for 30-40 seconds each side.

Serve the meatballs on top of the flat breads and pour the yoghurt over top.