Tuesday, October 11, 2011

Greek-Inspired lamb meatballs
make for impressive lunch leftovers

“What are you eating?” The person asked me, leaning over with interest.
   The man, a performer at the arts centre where I work, had just walked by as I was about to delve into lunch, which was leftovers from the previous night’s supper.
   “It’s lamb patties, served over naan bread, with hummus, fresh mint and cherry tomatoes,” I said.
   As it spilled out of my mouth, his eyes grew bigger and bigger. It did sound rather impressive, I must say.
   One of the rewards of cooking a good supper at night is the leftovers you can enjoy at lunch the next day and even beyond. There’s nothing quite like eating something magnificent while at work to perk up the day.
   In this case, I was eating Greek-Inspired Lamb Meatballs (click for the recipe), a recipe developed by Australia’s Donna Hay and featured on her new BBC Good Food channel show, Fast, Fresh, Simple.
   The meatballs were fresh and fantastic. Paired with the naan bread, hummus, mint and cherry tomatoes, it was a wonderful supper, then lunch.
   The meatballs are actually small patties, and the recipe even says to shape the lamb mixture into “flat patties” before cooking.
   Beware that the recipe's list of ingredients does not include the food items suggested for serving with the finished lamb patties. The flatbread, hummus, spinach, mint and cherry tomatoes aren’t mentioned until step 3 of the recipe. (We used store-bought hummus and naan bread and skipped the spinach.)
   The patties are easy to make.
   Couscous is placed in a bowl, then hot chicken stock (we used store-bought chicken broth) is poured on top. The couscous and stock are covered and left to stand until the stock has been absorbed – this took about 15 minutes.
   The couscous, ground lamb (minced lamb in the recipe means ground lamb), honey, finely-grated lemon rind (lemon peel) and chopped fresh rosemary are combined in a bowl (I used my hands), then crumbled feta cheese is added and mixed in (I used my hands again!)
   In a frying pan, the patties are cooked for four to five minutes each side.
   The patties are served on top of flatbreads spread with hummus, and topped with options of spinach, mint and halved-cherry tomatoes.

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