Jo’s Greek Meatballs (4)

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Meatballs to me are comfort food. These meatballs are very quick to make and combine what I think of as Greek flavors – lamb, oregano and feta cheese. I cook them in the oven on a metal rack over a roasting tin so that the grease drops into the tin and leaves you with moist but not greasy meatballs. They go nicely with a salad I serve them with a salad as I think a sauce would drown the taste. If you want a new idea for cocktail nibbles make them very small and serve on a toothpick.

1 pound of ground lamb seasoned with salt and freshly ground black pepper

1 tsp. dried oregano

2 oz. feta cheese – crumbled

1 egg – beaten

Place the lamb, oregano and feta in a large bowl and mix well together.

Add beaten egg and mix again, then make into palm of hand size meat balls.

Cook in oven at 350 degrees for between 20 – 30 minutes depending on size of meatball (cut in half to see if cooked).

Leg of Lamb with Garlic and Rosemary Smeared All Over It

Leg of Lamb with Garlic and Rosemary Smeared All Over It

For me, Easter isn’t Easter without roast lamb (and mint sauce and redcurrant jelly). I smear a rosemary and garlic mixture all over the leg of  lamb, pop it in oven, basting once in a while.

Place 3 tbsp. of rosemary leaves, 2 large cloves of garlic (chopped) and 2 tbsp. of extra virgin olive oil in food processor. Smear over lamb (you may not need all of the mixture depending on the size of your leg of lamb). Pour another tbsp. of olive oil over lamb and place in oven.