Minted Lamb Meatballs with Fresh Peas & Asparagus

  • 40 min
  • Easy

Packed with fresh herbs and bright greens this recipe is all about celebrating some of our favourite spring and early summer ingredients. 

Ingredients
Ingredients

(SERVES 4)

FOR THE MEATBALLS

½ an onion, finely chopped
2 cloves garlic, finely chopped
1 tsp olive oil
500g organic lamb mince
10g parsley, finely chopped
10g mint leaves, finely chopped
1 tsp thyme leaves, finely chopped
25g fine breadcrumbs
½ tsp salt
generous twist of black pepper
1 egg, beaten

FOR THE GREENS

1 clove garlic, finely sliced
4 spring onions, chopped into 1.5cm thick pieces on an angle
2 whole sprigs thyme
200ml chicken stock
zest of ½ a lemon
pinch of salt
twist of pepper
175g asparagus, chopped into 1.5cm thick pieces on an angle
100g peas, fresh or frozen
5g mint leaves, roughly chopped
10g parsley

MINTED YOGHURT

150g organic natural yoghurt
generous pinch of salt
twist of black pepper
zest of ½ a lemon
2 tsps lemon juice
¼ tsp ground cumin
8g mint leaves, finely chopped

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.

DELIVERY INFORMATION

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You may select your preferred delivery day during check-out. Next day deliveries have a cut-off time of 12pm (please note next day delivery is not available on all items).

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Your order will arrive in a Daylesford branded, 100% recycled cardboard box packed with  FSC-certified shredded spruce from Britain and Sweden, natural sheep’s wool insulation and non-toxic chilled gel packs, all of which can be reused, composted or recycled.

Please visit our Delivery & Returns page for more information.

Grouped product items
BUY INGREDIENTS Qty
Organic Cotswold Brown Eggs 6 Pack
Organic Cotswold Brown Eggs 6 Pack
£2.99
Organic Red Onions
Organic Red Onions
£2.99
Organic Natural Yoghurt 450g
Organic Natural Yoghurt 450g
£2.79
Organic Chicken Bone Broth
Organic Chicken Bone Broth
£5.49
Organic Lemons - 3 pack
Organic Lemons - 3 pack
£2.99
Asparagus 250g
Asparagus 250g
£5.99
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