Lamb Meatballs with Baba Ganoush & Fresh Sheep's Cheese

There’s something undeniably comforting about the combination of spice, smoke and warmth, especially when as summer starts to shift to autumn. These lamb meatballs are gently spiced and pan-seared until golden, then served atop a bed of velvety, smoky baba ganoush. A scattering of fresh herbs and creamy sheep’s cheese brings lightness and contrast, while toasted pumpkin seeds offer a satisfying crunch. This is the kind of rustic yet vibrant food I love to share, unfussy, full of character, and quietly celebrate a few really good ingredients.

Ingredients

For the baba ganoush

2 medium aubergines

40ml extra virgin olive oil

¼ teaspoon ground coriander

¼ teaspoon ground cumin

A pinch of sea salt

2 tablespoon tahini

1 large lemon, juiced

A small bunch of soft herbs (dill, mint, parsley), finely chopped

 

For the meatballs

1 onion, finely diced

2 cloves of garlic, finely chopped

A pinch of chilli flakes

1 teaspoon ground coriander

1 teaspoon ground cumin

500g lamb mince

A pinch of sea salt

 

To finish

Fresh sheep's cheese, crumbled

A small handful of toasted pumpkin seeds

A pinch of chilli flakes

A drizzle of extra virgin olive oil

 

Method

Make the Baba Ganoush

Preheat your oven to 220°C (430°F) or get a grill or open flame ready if you'd prefer to char the aubergines directly.

Prick the aubergines with a fork and roast them whole for 30–40 minutes, turning occasionally, until the skins are blackened and the flesh is soft and collapsed.

Once cooked, remove from the oven and allow to cool slightly. Then, split them open and scoop out the soft flesh into a bowl. Discard the skins.

Add the olive oil, ground coriander, ground cumin, sea salt, and tahini to the aubergine. Squeeze in the lemon juice, then mash or blend to a smooth, creamy consistency.

Stir through the chopped herbs and set aside.

 

Make the Lamb Meatballs

In a bowl, combine the diced onion, chopped garlic, chilli flakes, ground coriander, and ground cumin with the lamb mince. Season generously with sea salt.

Using your hands, mix well until the spices and aromatics are evenly distributed.

Roll into small meatballs, about the size of a walnut.

Heat a drizzle of olive oil in a frying pan over medium heat. Cook the meatballs in batches, turning regularly, for 8–10 minutes or until golden brown and cooked through.

 

To Serve

Spoon a generous layer of baba ganoush onto each plate.

Top with hot lamb meatballs, then scatter over the crumbled fresh sheep’s cheese.

Finish with a sprinkling of toasted pumpkin seeds, a pinch of chilli flakes, and a final drizzle of extra virgin olive oil.