Lamb, lemon and pecorino meatballs with orzo

lean lamb mince: 800g
red onion: 1, grated
garlic: 1 clove, crushed
lemon: 1, zested and juiced
dill: ½ a small bunch, chopped
pecorino: 100g, finely grated
olive oil:
orzo: 400g
lemon wedges: to serve
rocket: 3 handfuls
DRESSING
natural yoghurt: 6 tbsp
dill: a handful, chopped
lemon: 1, juiced

 • Put the mince, onion, garlic, zest, half the dill and pecorino in a bowl. Season then form into small meatballs (you’ll make about 40).

• Cook the meatballs in a non-stick pan with a little olive oil until golden brown and cooked through (if you cook them in batches keep the cooked ones in a low oven). Meanwhile, cook the orzo then toss with some olive oil, the lemon juice and season. Mix the dressing ingredients and season. Put the orzo on a serving dish, add the meatballs, drizzle with the dressing then scatter with rocket.