Ingredients
500g Lamb Mince
1/2 cup Breadcrumbs
fresh mint or dry mint
3-5 cloves of garlic, finely chopped
1 egg
Can of crushed tomatoes
1 cup coucous
thumb of butter
zest of lemon
salt/pepper
Preparation
Preheat your oven to 180 celcius (moderate) Place lamb, breadcrumbs, mint and egg in a bowl. With clean hands or a wooden spoon (hands are easier) combine the ingredients thoroughly. Season a little with salt and pepper. Roll Lamb mixture into balls (slightly larger than a golf ball; smaller than a tennis ball) and place them in an oiled baking dish. Cover the balls in crushed tomatoes and cover the baking dish with aluminium foil (or a lid if you have a nice camp-oven arrangement) Bake for about 25 minutes or until the lamb is cooked through. Test it by slicing a ball in half. Bake uncovered for 10 minutes during which time prepare your Couscous. Follow the instructions on the box. Should be roughly 2 part couscous, 1 part water. Allow the couscous to absorb and then stir butter through. Serve about 3 lamb balls per plate.
