Spring Lamb Meatball Broth with Vegetables
A delicous use of these seasonal ingredients, combining the sweet yet delicate flavour of the lamb with the herbs makes this dish hard to beat.
- 450g/1lb lean lamb mince (10% fat)
- 15ml/1tbsp freshly chopped flat-leaf parsley
- 30ml/2tbsp freshly chopped mint
- 2 garlic cloves, peeled and crushed
- Salt and freshly milled black pepper
- 5ml/1tsp olive oil
- 1.2L/2pints good, hot vegetable stock
- 200ml/7floz white wine (dry or medium) or apple juice
- 4 sprigs fresh thyme leaves
- 200g/7oz baby carrots, scraped and halved, if large
- 200g/7oz baby onions or shallots, peeled
- 2 small leeks, finely sliced
- 200g/7oz peas or petit pois
- 100g/4oz baby spinach leaves, or shredded kale
- 30ml/2tbsp freshly chopped flat-leaf parsley or chervil, to garnish (optional)
- Place the mince into a large bowl with the herbs and garlic. Season, mix well and shape into 20-24 small meatballs.
- Heat the oil in a large non-stick pan and cook the meatballs for 3-4 minutes or until brown on all sides.
- Add the stock, wine, thyme, carrots and onions. Bring to the boil, reduce the heat and simmer for 15-20 minutes. From time to time skim the surface of the broth if necessary.
- Add the leeks and cook for a further 3-4 minutes. Add the peas and cook for a further 2 minutes, or until the vegetables are cooked.
- Remove from the heat and add the spinach or kale. Season, garnish with the herbs and serve with plenty of crusty wholemeal bread.