Simply Beef and Lamb

Spiced Lamb Meatballs with Tomatoes, Marjoram and Braised Potatoes

Serves: 4 Prep Time: 20 minutes Cook Time: 40 minutes

A spiced, warming, one pan supper for four. Lamb mince meatballs mixed with spices and currants and braised in wine with root vegetables, delicious lunch or supper dish

Ingredients

  • For the Meatballs:
  • 450g/1lb lean lamb mince
  • Salt and freshly milled black pepper
  • 1 small onion, peeled and finely chopped
  • 1.25ml/¼tsp ground mace
  • 1.25ml/¼tsp ground allspice
  • 1.25ml/¼tsp juniper berries, crushed
  • 1 sprig fresh thyme leaves, roughly chopped
  • 30ml/2tbsp currants
  • 45ml/3tbsp oil
  • For the Vegetable Braise:
  • 2 shallots, peeled and finely chopped
  • 2 medium carrots, peeled and finely diced
  • 2 sticks of celery, finely diced
  • 4 large potatoes, peeled and cut into 2cm/¾ inch cubes
  • 6 late season tomatoes quartered
  • 150ml/¼pint white wine
  • 200ml/7floz good, hot chicken or vegetable stock
  • 1 handful freshly chopped marjoram or flat-parsley

Method

  1. To prepare the meatballs, in a large bowl mix all the ingredients together. Shape the mixture into small balls the size of a walnut.
  2. Heat the oil in a large non-stick frying pan and cook the meatballs for 4-5 minutes until brown. Transfer to a plate and set aside. Preheat the oven to Gas mark 5, 190°C, 375°F.
  3. Increase the heat under the same pan and add the shallots, carrot, celery and potatoes. Cook for 2-3 minutes then add the tomatoes.
  4. Add the wine and stock then transfer to a large casserole dish and add the meatballs.
  5. Cook uncovered for 30-40 minutes. Garnish with the marjoram or parsley and serve with a chicory and herb salad.

Method

  1. To prepare the meatballs, in a large bowl mix all the ingredients together. Shape the mixture into small balls the size of a walnut.
  2. Heat the oil in a large non-stick frying pan and cook the meatballs for 4-5 minutes until brown. Transfer to a plate and set aside. Preheat the oven to Gas mark 5, 190°C, 375°F.
  3. Increase the heat under the same pan and add the shallots, carrot, celery and potatoes. Cook for 2-3 minutes then add the tomatoes.
  4. Add the wine and stock then transfer to a large casserole dish and add the meatballs.
  5. Cook uncovered for 30-40 minutes. Garnish with the marjoram or parsley and serve with a chicory and herb salad.

Notes

Credit: Recipe supplied courtesy of Oliver Rowe

Notes

Credit: Recipe supplied courtesy of Oliver Rowe