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Lamb Meatballs w/ Fiona’s Roast Beets & Creamy Herb Dressing

Serves 4




500gm Lamb Mince 

2 tsp Harissa seasoning 

1 Egg

2 tbsp Breadcrumbs 

2 tsp Ground Cumin 

2 Roti’s (we love the Silk Road brand)


The Petit Roasted Beets with Herby Creme Fraiche was the delicious recipe by our friend Fiona Hugues, which can be found in the latest edition of Nourish Magazine. 




Turn the oven on to 180 Fan Bake. 


Start by making the lamb meatballs - simply combine the lamb mince, harissa, ground cumin, breadcrumbs and egg. Mix with hands until well combined. Roll into similar sized balls and place in a lined oven dish. Cook this for approx 20 minutes and in the meantime mix up your vinaigrette and herby creme fraiche for the beetroot salad. 


When the meatballs are halfway cooked, use tongs and flip them over and add your beets. Roast all for another 10-20 mins or until cooked. 


Once everything is done, heat your rotis in a dry non-stick frypan and slice into pieces. Serve the meatballs and beets on top of the herby creme fraiche and drizzle the vinaigrette over top. 


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