minted lamb meatballs with fresh peas & asparagus

Name: minted lamb meatballs with fresh peas & asparagus
Total time: 1 h
Yield: 6 Servings
Ingredients: 2 pounds (about 1.25 kg) ground lamb, not too lean; 1 medium onions, finely chopped; 2 cloves garlic, finely chopped; 2 tablespoons olive oil; 18 parsley leaves, finely chopped; 20 small (10 large) mint leaves, finely chopped; 2 teaspoons thyme leaves; 1 cup bread crumbs; 2 large eggs, beaten; 1 teaspoon salt; few grinds of black pepper; 2 cups (240ml) chicken stock; 2 garlic cloves, sliced in rounds; 8 scallions, cut in 1/2-inch thick pieces on an angle; 2 sprigs of thyme; 10 stalks of large asparagus (15-20 if small, thin ones); 1 1/4 cup (200 grams) fresh peas; 10 mint leaves; 10 parsley leaves; zest of 1/2 lemon; pinch of salt; few grinds of pepper; 1 cup (150 grams) plain yoghurt; zest of 1/2 lemon; 1/4 teaspoon cumin; 6-7 mint leaves, finely chopped; pinch of salt; few grinds of pepper

These lamb meatballs are light and delicious because of the blend of fresh mint and parsley. It is best made in spring when fresh peas and asparagus are in full season. The delicate balance of flavors is achieved when the integrity of each ingredient is at its best.

The recipe was inspired by the beautiful organic farm in the Cotswolds called Daylesford. Their farm shop, restaurant and cooking school feature the best of what nature has to offer for the specific time of year. You will love this recipe because it is delicious.

minted lamb meatballs with fresh peas & asparagus

Posted by Barbara

Ingredients

Recipe serves: 6-10

	meatballs
	2 pounds (about 1.25 kg) ground lamb, not too lean
	1 medium onions, finely chopped
	2 cloves garlic, finely chopped
	2 tablespoons olive oil
	18 parsley leaves, finely chopped
	20 small (10 large) mint leaves, finely chopped
	2 teaspoons thyme leaves
	1 cup bread crumbs
	2 large eggs, beaten
	1 teaspoon salt
	few grinds of black pepper
	greens
	2 cups (240ml) chicken stock
	2 garlic cloves, sliced in rounds
	8 scallions, cut in 1/2-inch thick pieces on an angle
	2 sprigs of thyme
	10 stalks of large asparagus (15-20 if small, thin ones)
	1 1/4 cup (200 grams) fresh peas
	10 mint leaves
	10 parsley leaves
	zest of 1/2 lemon
	pinch of salt
	few grinds of pepper
	minted yoghurt
	1 cup (150 grams) plain yoghurt
	zest of 1/2 lemon
	1/4 teaspoon cumin
	6-7 mint leaves, finely chopped
	pinch of salt
	few grinds of pepper

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thoughts&stories

The meat can be made ahead which allows the flavors to infuse together.

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Posted by Barbara

time
1 hour
serves
6
skill level
Medium

Ingredients

meatballs
2 pounds (about 1.25 kg) ground lamb, not too lean
1 medium onions, finely chopped
2 cloves garlic, finely chopped
2 tablespoons olive oil
18 parsley leaves, finely chopped
20 small (10 large) mint leaves, finely chopped
2 teaspoons thyme leaves
1 cup bread crumbs
2 large eggs, beaten
1 teaspoon salt
few grinds of black pepper
greens
2 cups (240ml) chicken stock
2 garlic cloves, sliced in rounds
8 scallions, cut in 1/2-inch thick pieces on an angle
2 sprigs of thyme
10 stalks of large asparagus (15-20 if small, thin ones)
1 1/4 cup (200 grams) fresh peas
10 mint leaves
10 parsley leaves
zest of 1/2 lemon
pinch of salt
few grinds of pepper
minted yoghurt
1 cup (150 grams) plain yoghurt
zest of 1/2 lemon
1/4 teaspoon cumin
6-7 mint leaves, finely chopped
pinch of salt
few grinds of pepper

Directions

1 Done	meatballs Preheat oven to 400F (205C).
2 Done	In a saute pan over medium heat, add 1 tablespoon olive oil. Put the onion and garlic in pan and cook until translucent, about 3-4 minutes. Set aside.
3 Done	In a medium bowl, add lamb, parsley, mint, thyme, breadcrumbs, eggs, and then onions, garlic and salt.
4 Done	Work the lamb mixture until meat has broken down and egg and herbs are evenly distributed.
5 Done	Using a large spoon or ice cream scoop, roll lamb into ball-shape and place on a baking sheet.
6 Done	Bake in oven for 15 minutes.
7 Done	greens While meatballs are cooking, in a large sautè pan add 1 tablespoon olive oil, garlic, scallions and thyme. Sauté for 3-4 minutes.
8 Done	Add the chicken stock, salt and twist of ground pepper.
9 Done	Add the asparagus and peas, cooking in the broth for 3-4 minutes until asparagus is al dente and peas are cooked.
10 Done	Add the meatballs and simmer for another 10 minutes.
11 Done	Stir through the chopped mint, parsley and lemon zest. Serve with the mint yoghurt, crushed potatoes/rice/orzo, and warm pita or flat bread.
12 Done	mint yoghurt Combine all ingredients for yoghurt, stirring together well. Can be made 2-3 hours ahead to better fuse all the flavors.