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.
prep time
25 mins
cook time
25 minutes
serves
4 people
Energy
308kcal
Fat
11g
Saturates
4.5g
Carbs
16g
Sugars
0g
Fibre
5.7g
Protein
29g
Salt
1g
Ingredients
- 450g lean lamb mince (10% fat)
- 1 tablespoon freshly chopped flat-leaf parsley
- 2 tablespoons freshly chopped mint
- 2 garlic cloves, peeled and crushed
- 1 teaspoon olive oil
- 1.2L good, hot vegetable stock
- 200ml white wine (dry or medium) or apple juice
- 4 sprigs fresh thyme leaves
- 200g baby carrots, scraped and halved, if large
- 200g baby onions or shallots, peeled
- 2 small leeks, finely sliced
- 200g peas or petit pois
- 100g baby spinach leaves, or shredded kale
- 2 tablespoons freshly chopped parsley or chervil, to garnish (optional)
Method
- 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.
