Spring Fling 3 - Lamb Mintballs with dipping yoghurt

Those of you out there watching your waistlines and willing yourself into your swimming costume will like this one.  Not only is it yummy, easy and a crowd pleaser it's low fat! I've been going a bit crazy with mint at the moment because it's just so fresh smelling and tasting.. In hot weather it's also very refreshing to the palette don't you think.  Luckily, it grows prolifically in our herb garden, you can be as savage to it as you like - it always grows back!


Mintballs:

Ingredients:
500grams lamb minced
2 tb finely chopped fresh mint
2 tb finely chopped fresh parsley
1 tsp ground coriander
1/4 tsp fresh ground pepper

Method:
Preheat oven to 200deg c
Combine all ingredients in a bowl and mix thoroughly

Roll into balls size of a large walnut and place on greased baking tray.
Cook in oven for 15-20 minutes until cooked through.
 Remove from oven and drain on plate with paper towel to catch any excess fat.

Serve, or chill in airtight container in fridge (these can also be frozen and reheated for later) reheat in a 180 degree oven for 5-8 minutes when ready to serve.

Mint Yoghurt:
Really these are nothing without the mint yoghurt!

Ingredients
1 cup plain unflavoured yoghurt
2 tablespoons lemon juice
2 cloves garlic, minced
1 tablespoon finely chopped fresh mint
1 tablespoon finely chopped fresh coriander

Method:
Mix with spoon until fully combined and chill until serving.


Serve with toothpicks and napkins.

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