Lighter Greek-Style Lamb Meatball Tray Bake With Garlic Yoghurt

Preheat the oven to 220°C/ 200°C (fan)/ gas 7

Chop your courgette[s] into bite-sized pieces

Peel and grate half your red onion[s], then chop the remaining red onion into wedges

Slice your potato[es] (skins on) into discs, approx. 1cm thick

Chop your tomato[es] into wedges

Add the grated onion to a bowl with your lamb mince, ground cumin, panko breadcrumbs and a generous pinch of salt and pepper

Massage thoroughly, with clean hands, until fully combined

Tip: Massage the meat longer for more tender meatballs!

Divide the lamb mixture into 5 per person and roll into meatballs

Add the potato discs, chopped courgette and onion wedges to a baking tray (or two!) with a drizzle of olive oil

Sprinkle over your dried oregano

Season with a pinch of salt and give everything a good mix up

Add the lamb meatballs to the tray[s]

Put the tray[s] in the oven for 20-25 min or until everything is golden and the lamb is cooked through (no pink meat!) – this is your lighter Greek-style lamb meatball tray bake

Meanwhile, strip your mint leaves from their stems and chop them finely, discard the stems

Peel and finely chop (or grate) your garlic

Combine half the chopped mint (save the rest for garnish!) with the grated garlic (not a big garlic fan? Try using less!), natural yoghurt and a pinch of salt in a bowl – this is your garlic yoghurt