Packed with fresh herbs and bright greens this recipe is all about celebrating some of our favourite spring and early summer ingredients.
Minted Lamb Meatballs with Fresh Peas & Asparagus
- 40 min
FOR THE MEATBALLS
½ an onion, finely chopped
FOR THE GREENS
1 clove garlic, finely sliced
150g organic natural yoghurt
Begin by making the meatballs. Put the onion and garlic into a pan over a medium heat and sautée with the olive oil for 3-4 minutes until soft and translucent. Transfer to a bowl with the remaining ingredients. Using your hands, mix everything together until thoroughly combined. Pull away about a teaspoonful of the mixture and shape into something similar in size to a ping-pong ball. Set to one side and repeat with the remainder of the mixture.
Heat a shallow frying pan and place in half of the meatballs – you shouldn’t need to add extra oil. Brown quickly on all sides before transferring to a bowl. Repeat with the remaining meatballs and set the bowl to one side.
Next prepare your greens. Return the pan to the heat and add the garlic, spring onions and thyme and sautée with the fat residue from the lamb for 3-4 minutes. Add the stock, lemon zest, salt and a good twist of pepper. Return the meatballs to the pan (discard any fat that has gathered at the bottom of the bowl) and simmer with a lid on the pan for 10 minutes.
Meanwhile, make the minted yoghurt by combining all of the ingredients in a bowl and stirring together.
Remove the lid from the meatballs and add the asparagus and the peas. Simmer for a further 3 minutes until the asparagus has just softened. Stir through the chopped mint, parsley and lemon juice before serving warm with the minted yoghurt and your chosen accompaniments.
Serve with brown rice or crushed Jersey Royal new potatoes doused with lemon and olive oil. Alternatively it is also delicious over fresh pasta – just replace the minted yoghurt with finely grated Parmesan.
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