Greek lamb meatballs

Ingredients

2 tbsp olive oil

500g lamb meatballs

2 tbsp olive oil

300g baby new potatoes, thickly sliced

2 large garlic cloves, crushed

185g chargrilled vegetables, drained if in oil

2 x 400g cans chopped tomatoes with herbs

2 tsp light brown soft sugar

100g black olives

40g feta, crumbled

½ small bunch mint, finely shredded

1 lemon, zested

Method

1. Heat 1 tbsp of the oil in a large shallow flameproof casserole or frying pan over a medium heat. Add the meatballs and fry for 5 mins or until golden brown. Set aside on a plate.
2. Heat the remaining oil in the same pan and fry the potatoes over a medium heat for 5 mins, or until they’re starting to turn golden brown.
3. Add the garlic to the pan and fry for 1 min. Stir through the chargrilled veg, tomatoes and sugar, as well as the olives. Season. Add the meatballs back to the pan, cover and cook over a medium-low heat for 30-35 mins, stirring occasionally. Remove the lid halfway through, the potatoes should be just cooked through with the liquid slightly reduced.
4. Remove the pan from the heat and serve at the table with the feta, mint and lemon zest scattered over.