These delicious lamb meatballs are served on a bed of tasty greens.
- To make labne, combine the yoghurt and salt. Place a sieve, lined with 2 layers of muslin cloth, over a bowl. Spoon in the yoghurt. Place in the fridge overnight to drain.
- Meanwhile, process pistachios in a food processor until finely chopped. Transfer to a bowl. Process lamb until minced. Add pistachio, breadcrumbs, egg and cinnamon. Season. Process until combined. Roll tablespoonfuls of mixture into balls to make 1 Place on a lined tray and cover. Place in fridge for 30 minutes to rest.
- Combine extra virgin olive oil, juice and mustard in a jug and set aside. Add light olive oil to a wok to come one-third up the side. Heat to 160°C over medium heat. Cook the lamb kefte, in 2 batches, for 6 minutes or until cooked through. Transfer to a tray lined with paper towel.
- Tear labne. Arrange labne, watercress, broad beans, mint and kefte on plates. Drizzle with dressing. Season.
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Mixing Bowl Set
Surface Utensil Holder
Kitchen Utensil Set