Jamie Oliver’s Mediterranean Recipes

January 26, 2024

Celebrity chef Jamie Oliver shows Sherri how to create delicious Mediterranean dishes using only 5 ingredients!



Walking around the buzzing city of Thessaloniki I saw many different expressions of meatballs in all kinds of shapes and sizes, which inspired this simply beautiful plate – a delicious mezze dish or starter.



  • 1 lemon
  • 3⁄4 cup tzatziki
  • 1 bunch of mint (1 oz)
  • 8 oz jarred roasted red peppers
  • 1 lb ground lamb

For the Lamb Meatballs:

  • Finely grate the lemon zest and put aside. Squeeze half the lemon juice into a blender, add the tzatziki and pick in most of the mint leaves, then whiz to a smooth sauce. Season to perfection with sea salt and black pepper, then put aside.
  •  Drain and finely chop one of the peppers, then place in a bowl with half the lemon zest, the lamb, a pinch of salt and plenty of pepper. Scrunch and mix together really well, then divide into 8 and squeeze into long oval-shaped rustic meatballs.
  • Drizzle 1 tablespoon of olive oil into a large non-stick frying pan on a high heat, then dot in the meatballs and cook for 10 minutes, or until golden and cooked through, turning occasionally.
  • Drain and slice the remaining peppers and add to the pan, in and around the meatballs, for the last 2 minutes, turning halfway.
  • Divide the sauce between plates, top with the meatballs and peppers, then scatter over the remaining lemon zest and mint leaves.
  • Slice the remaining lemon half into wedges, for squeezing over.
  • Delicious served with a hunk of bread for mopping up the sauce.



Using nutritious creamy beans in contrast with charred broccolini, crunchy pickles and the tang of anchovies takes this salad to the next level – serve warm or cold, and as tapas, a light lunch or side.



  • 1⁄2 a bunch of Italian parsley (1⁄2 oz)
  • 1⁄2 a red onion
  • 8 oz broccolini
  • 1 x 15-oz can of cannellini beans
  • 8 boquerones (pickled anchovies, available at specialty Mediterranean stores)
  • Pick the parsley leaves and put aside, and finely slice the stems. Peel and very finely chop the onion, then place in a bowl with the parsley stems, 2 tablespoons of red wine vinegar and a pinch of sea salt and black pepper. Mix well, then put aside to lightly pickle.
  • Boil the kettle. Place a large non-stick frying pan on a high heat.
  • Trim the broccolini, slice into delicate florets and dry-fry in batches until tender and charred, removing to serving plates as you go.
  • Dress with a little extra virgin olive oil and season to perfection with salt and pepper. Tip the beans into the pan (juices and all), add a splash of boiling kettle water, allow to simmer, thicken and get creamy, then spoon over the broccolini.
  • Add the parsley leaves and a swig of extra virgin olive oil to the onions, toss together, then scatter all over the broccolini and beans. Halve the boquerones lengthways, drape over the top, and drizzle over a little extra virgin olive oil, if you like.

About Sherri

The Daytime Emmy Award-winning talk show host, comedian, actor, and best-selling author Sherri Shepherd brings her inimitable, authentic and comedic perspective to daytime with her own nationally-syndicated talk show, SHERRI.

Sherri’s warm, relatable and engaging personality will shine through as she offers her comedic take on the day’s entertainment news, pop culture, and trending topics with the daytime audience. As America’s favorite girl next door, her comedy-driven show will feature celebrity interviews, informative experts, moments of inspiration and amazing everyday people to create an hour of entertainment escapism.

Taped live in New York City in front of a live studio audience, SHERRI is produced and distributed by Debmar-Mercury.


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