Andy Makes Spicy Lamb Meatballs with Raisin Pesto | From the Test Kitchen | Bon Appétit
Spicy Lamb Meatballs Recipe
Heat the oven to 180C fan, gas 6. Tip the lamb into a large mixing bowl and combine together with the spices, crushed garlic, onion, figs, pine nuts, breadcrumbs and the egg. Season to taste and divide the mixture into 12 even-sized balls.
Cook the rice according to the pack instructions and set aside to cool. Make the dressing: in a medium bowl, combine together the yoghurt, mint, dill and enough of the buttermilk to create a loose consistency. Season to taste and set aside.
Heat the sunflower oil in a large frying pan over a medium heat, add the meatballs and fry for 5-7 minutes or until evenly browned. Transfer to a roasting tin and finish off in the oven for a further 10-15 minutes.
Toss together the cooked rice, pine nuts, fresh herbs, courgette, red onion and broad beans. Finish with the olive oil and lemon. Season to taste. Top with the meatballs and a good drizzle of the yoghurt dressing. Sprinkle over any remaining herbs and serve with griddled flatbreads.
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