No need to worry about Lurpak spreadable - the only additional ingredient in it is vegetable oil - nothing nasty
Lamb mince - why not make the IPD moussaka that's on the recipe thread?
Or try making moussaka meatballs:
500g lamb mince (20% fat)
200g (peeled weight) shallots - this will be around 2-4 echallion shallots depending on their size
4 cloves of garlic, peeled
1-2 teaspoons of ground cinnamon (depending on how much you like cinnamon)
1 teaspoon of dried oregano
1 tablespoon of tomato puree
sea salt and freshly ground black pepper
extra virgin olive oil
Peel the shallots and put them into a food processor bowl, with the normal chopping blade. Peel the garlic cloves and add those. Pulse these together until finely minced.
Add the mince, the cinnamon, oregano and tomato puree and season well with salt and pepper (add more salt than you think you'll need).
Process until it's all well blended, and while it's blending, pour in a generous sloosh of olive oil. Then tip the lot out, form into meat balls, about the size of a small satsuma, and fry them till browned on both sides. (You won't need to add any oil to the frying pan as there's enough in the meatballs themselves).
They take about 10-15 minutes to cook/brown thoroughly.
I calculate that this lot will be around 9g carbs, and it's enough for 4 if you serve lots of veg, or a very generous helping for 2.
I'm serving it with aubergines, that I have sliced and griddled (to get the char marks on them), then baked in the oven, with lots of olive oil, as they drink it like sponges.
On the side, will be a dressing of Total full fat yoghurt, mixed with a finely chopped clove of garlic, the juice of half a lemon, some freshly ground black pepper and a teaspoon of dried mint.