Lemon Thyme Lamb and Cheese Ball Kebabs with Danish Blue

Ingredients for 1 serving

1/2 pound minced lamb


1 garlic clove, crushed


4 teaspoons fresh mint, finely chopped


4 teaspoons lemon thyme leave, finely chopped


3 teaspoons fresh parsley, finely chopped


1 teaspoon fresh rosemary, finely chopped


1 teaspoon chilis, finely chopped


Castello® Traditional Danish Blue
cheese

Salt & pepper


Non-virgin olive oil for cooking (or vegetable oil)

Lemon Thyme Lamb and Cheese Ball Kebabs with Danish Blue

Preparation

Put all the ingredients except the lemon thyme and olive oil in a large bowl, then mix thoroughly. Using your hands, roll the mixture into small balls the diameter of a quarter and place on a plate.

Put a frying pan on a high heat and add a tablespoon of olive oil. Add the meatballs a handful at a time, and fry quickly, trying not to make the olive oil smoke. They are small so they could cook in 2-3 minutes each and can be a little pink inside if you like.

Put the chopped lemon thyme leaves on a plate and roll the cooked meatballs over them until the leaves have all stuck.

Skewer the meatballs onto a wooden skewer, with a chunk of Castello® Danish Blue between each one.

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