Lamb meatballs in yogurt, pea and herb broth
For the meatballs
500g lamb mince
50g dry breadcrumbs 1 garlic clove, crushed Finely grated zest of 1 lemon 1 large egg leaves picked from 30–40g mint,
½tsp sea salt
½tsp black pepper
For the broth
600ml vegetable stock
3 bay leaves
1 garlic bulb, cut in two through the middle 350g mixture of sugar snap peas, mangetout and freshly podded peas leaves stripped from 15g chervil, roughly chopped to serve a cooked grain, seed or pasta of your choice Plain yogurt Mix together all the meatball ingredients in a bowl, keeping a quarter of the shredded mint to one side, then get your hands dirty and roll the mixture into balls about the size of a walnut, 20–25g each, if you’re into measuring. Arrange the meatballs on a baking tray and, if you have time, refrigerate for 1 hour or more.
Around 30 minutes before you plan to serve, heat the oven to 170°C/fan 150°C/ Gas 3. Remove the meatballs from the fridge. Once the oven’s hot, bake the meatballs for 10 minutes.
At the same time, bring the stock, bay leaves and garlic to the boil in a wide saucepan, then reduce the temperature and simmer for 5 minutes. Transfer the baked meatballs to the stock and poach for 5 minutes before adding the sugar snaps, mangetout and fresh peas. Simmer for a further 2 minutes, then remove the pan from the heat and leave the greens to warm through and the broth to cool a little. Stir the chervil and remaining mint through the broth and meatballs, then serve with a grain, seed or pasta of your choice and a dollop or two of yogurt to stir through the broth.
COOK'S NOTE: Serve the meatball broth with something savoury and nutty like quinoa or wholemeal grains such as pearl barley or bulgur wheat. Light pastas, such as orzo or linguine, work very well, too.