Place the mince lamb in a bowl, separately add the stale bread, 12 mint leaves in a blender ar medium-high speed, until it becomes a crumb mixture. them add the mint crumb mixture to the lamb and mix together
Grate 80g of Pecorino cheese and add it into the lamb, bread and mint mixture with 2 eggs lightly beaten, mix everything well with your hands. Add salt and pepper to taste (the mixture must become compact but moist, it must not stick to the hands but be easily workable). Leave the mixture in the fridge to rest;
In the meantime, prepare the boiled potatoes and carrots. Wash the potatoes well, keep the skin on, place them in a pan with water (the water must cover the potatoes and it must be enough to cook them) add a small pinch of salt. Place the pan over high heat, when the water starts to boil, cook for around 35 minutes, until the potatoes are nice and soft - test the potatoes with a toothpick to see if are cooked;
In a small pan boil some water and add the carrots and cook them for 15 minutes. When the potatoes and carrots are ready, drain them from the water and let them cool. Peel the potatoes when they are still hot, help yourself with a bowl of cold water during this procedure so as not to burn your fingers;
While you're waiting for the potatoes and carrots to cool down, take out the lamb mixture from the fridge and start making the meatballs. The balls we've made are about 25g each and therefore 32 meatballs will come out from this mixture, but feel free to make as big or small as you like
Coat the meatballs in breadcrumbs. Pre-heat the oven preheat the oven at 200°C/180°C Fan/ and l eave them aside while the oven heats up. Cut the potatoes into cubes and the carrots into ⅛ inch rounds and mix them in a bowl;
Chop the garlic and parsley and add into the potatoes and carrots salad and add salt and pepper to taste, pour the olive oil at the end and mix lightly. Set aside till you're ready to eat.
Add a little olive oil to a 40x25cm baking tray and add the meatballs, let them cook for 50 minutes - and give them a turn at around 25 minutes, to ensure are cooked through and are golden brown all over, check cooked through by halving one meatball.
To prepare the accompanying sauce, pour Pour 200ml of Greek yoghurt in a bowl, add 12 mint leaves - finley sliced, ¼ tsp of ground ginger and ¼ tsp of lemon juice. Add salt and pepper to taste.