Greek lamb meatballs

• olive oil↗2 tbsp tbsp
• lamb mince500g g
• baby new potatoes↗300g g

  thickly sliced

• large garlic cloves↗2

  crushed

• chargrilled vegetables185g g

  drained if in oil

• tomatoes↗2 x 400g cans chopped

  with herbs

• light brown soft sugar↗2 tsp tsp
• black olives↗100g g
• feta↗40g g

  crumbled

• mint↗½ small bunch

  finely shredded

• lemon↗1

  zested

Step-by-step instructions

1. 1

   Heat 1 tbsp of the oil in a large shallow flameproof casserole or frying pan over a medium heat. Add the meatballs and fry for 5 mins or until golden brown. Set aside on a plate.

2. 2

   Heat the remaining oil in the same pan and fry the potatoes over a medium heat for 5 mins, or until they’re starting to turn golden brown.

3. 3

   Add the garlic to the pan and fry for 1 min. Stir through the chargrilled veg, tomatoes and sugar, as well as the olives. Season. Add the meatballs back to the pan, cover and cook over a medium-low heat for 30-35 mins, stirring occasionally. Remove the lid halfway through, the potatoes should be just cooked through with the liquid slightly reduced.

4. 4

   Remove the pan from the heat and serve at the table with the feta, mint and lemon zest scattered over.