Tunisian Lamb Rissoles & Roasted Potatoes

• Meanwhile, finely chop garlic. Zest lemon to get a good pinch, then slice into wedges. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook 1/2 the garlic until fragrant, 1 minute. • Transfer garlic oil to a small bowl, then add Greek-style yoghurt and stir to combine. Set aside.

• In a large bowl, combine lamb mince, Tunisian seasoning, lemon zest, fine breadcrumbs, the egg, salt and the remaining garlic. • Using damp hands, form heaped spoonfuls of the lamb mixture into meatballs, then flatten to make 2cm-thick rissoles (3-4 per person). Transfer to a plate.

• When the potatoes have 10 minutes remaining, wipe out the frying pan, then return to medium-high heat with a drizzle of olive oil. • Cook rissoles in batches, until browned and cooked through, 3-4 minutes each side. • Remove pan from heat, then add the honey and turn rissoles to coat.

• While the rissoles are cooking, thinly slice cucumber into half-moons. Thinly slice radish. Shred cos lettuce leaves (see ingredients). • In a second large bowl, combine cos lettuce, cucumber, radish, a good squeeze of lemon juice and a drizzle of olive oil. Season to taste.