This recipe is from ” The Borough Market Cookbook” by Ed Smith.
Ingredients
- For the meatballs
- 500 g lamb mince
- 100 g ricotta
- 50 g dry breadcrumbs
- 1 garlic clove crushed
- Finely grated zest of 1 lemon
- 1 large egg
- 30-40 g mint leaves picked and finely shredded
- ½ tsp sea salt
- ½ tsp black pepper
- For the broth:
- 600 ml vegetable stock
- 3 bay leaves
- 1 in garlic bulb cuttwo through the middle
- 350 g mixture of sugar snap peas mangetout and peas
- Leaves stripped from 15g chervil roughly chopped
- To serve:
- yogurt
- A cooked grain seed or pasta
- yogurt
- A cooked grain seed or pasta
Servings:
Instructions
- 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.
- Arrange the meatballs on a baking tray and, if you have time, refrigerate for an hour or more.
- 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.
- 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.
- Transfer the baked meatballs to the stock and poach for five minutes before adding the sugar snaps, mangetout and fresh peas.
- 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.
- 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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