Lamb meatballs with spicy mint yoghurt

1 Roughly chop 1/2 cup mint and place in a large bowl with lamb, onion, seasoning, orange zest, 2 tablespoons orange juice, breadcrumbs and egg. Use hands to mix together until well-combined. Shape mixture in large tablespoon-sized balls. Set aside.

2 Place yoghurt in a small processor or use a stick blender. Roughly chop the remaining mint and add to yoghurt. Blend until a smooth, pale green sauce forms. Transfer into a serving bowl. Cover and refrigerate.

3 Pour stock and 1 cup water into a saucepan and place over a medium heat. Add quinoa and bring to the boil. Reduce heat and cook for 20 minutes or until liquid is absorbed and quinoa is tender. Remove from heat, stir and cover. Stand for 5 minutes. Fluff with a fork and add the remaining orange juice. Stir until combined then set aside.

4 Place a non-stick frying pan over a medium-low heat and spray with oil. Add meatballs and cook, shaking pan often, for 10 minutes or until meatballs are cooked through.

5 Meanwhile, steam or boil carrots until tender-crisp. Spoon quinoa onto serving plates and top with meatballs. Spoon mint yoghurt onto meatballs. Serve with baby carrots and rocket.