This little creation came together beautifully – again using the Gourmet Garden Herbs – I have so much left I need to use them up! LOL.
Beautifully simple and Baby Led Solids friendly, it is an easy Saturday night meal with minimal fuss.
Greek Lamb Wraps
Serves 2 Adults and 2 Children Preparation time 25 mins Cooking time 20 mins
500g Lamb mince (lean)
1 small onion – diced
1/2 cup fresh bread crumbs
1 egg – lightly beaten
1 Tsp Gourmet Garden Minced Garlic
1 Tsp Ground Cumin
1 Tblsp Lemon Juice + 1 Tblsp fined grated lemon zest
1 Tblsp Chopped Mint (Fresh or Gourmet Garden)
1 Tblsp Gourmet Garden Coriander
Salt and Pepper to taste
Lettuce, Cucumber, Tomato, Feta, Kalamata Olives to serve; Greek Yoghurt to serve
Tortilla or Wraps to serve – the ones I used were a wholewheat Barley blend and they were delish!
Prepare the Meatballs ahead of time. I did mine about 2 hours before I needed to cook them but you could do it the night before if you needed to.
Mix together the Lamb, Onion, Egg, Breadcrumbs, Coriander, Garlic, Cumin, Lemon and Mint in a bowl. Take tablespoon amounts of mixture and roll into balls. Place these on a plate and put them into the fridge to chill for at least 2 hours.
Chop up all of your salad ingredients and place on a serving plate.
Preheat the oven to 180 degrees Celcius. Spray a pan with oil and cook the meatballs over a gentle heat, being careful not to burn. Cook until browned and then place onto a baking tray. Place the meatballs in the oven to cook through for around 10 minutes.
Serve with the salad in a wrap drizzled with Greek yoghurt. Yum!
Hope that you are all having a lovely weekend!