- 2 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It’s…
- 500g lamb meatballs
- 300g baby new potatoes, thickly sliced
- 2 large garlic cloves, crushed
- 185g chargrilled vegetables, drained if in oil
- 2 x 400g cans chopped tomatoes with herbs
A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…
- 2 tsp light brown soft sugar
- 100g black olives
Widely grown all over the Mediterranean, where they’ve been cultivated since biblical times…
- 40g feta, crumbled
A creamy soft white cheese with an ancient history – nomadic tribes who needed to preserve the…
- ½ small bunch mint, finely shredded
There are several types of mint, each with its own subtle difference in flavour and appearance.…
- 1 lemon, zested
Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…
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.
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.
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.
Remove the pan from the heat and serve at the table with the feta, mint and lemon zest scattered over.