Lamb Meatballs in Yoghurt, Pea and Herb Broth (4)

This recipe is from ” The Borough Market Cookbook” by Ed Smith.

Lamb Meatballs in Yoghurt, Pea and Herb Broth (4)
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Lamb Meatballs in Yoghurt, Pea and Herb Broth (4)
Print Recipe
  1. Mix together all of the meatball ingredients in a bowl, keeping a quarter of the shredded mint to one side, then use your hands to roll the mixture into balls about the size of a walnut: 20-25g each if you are into measuring.
  2. Arrange the meatballs on a baking tray and, if you have time, refrigerate for an hour or more.
  3. Around 30 minutes before you plan to serve, heat the oven to 170C/150C Fan/Gas 3. Once the oven is hot, bake the meatballs for 10 minutes.
  4. At the same time, bring the vegetable stock, bay leaves and garlic to the boil in a wide saucepan, then reduce the temperature and simmer for five minutes.
  5.  Transfer the baked meatballs to the stock and poach for five minutes before adding the sugar snaps, mangetout and fresh peas.
  6. Simmer for a further two minutes, then remove the pan from the heat and leave the greens to warm through and the broth to cool a little.
  7. Stir the chervil and remaining mint through the broth and meatballs, then serve with a grain, seed or pasta of your choice, and a dollop or two of yogurt to stir through the broth.
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