You'll Need

• 450g / 1lb lean lamb mince (10% fat)
• 15ml / 1 tbsp freshly chopped flat-leaf parsley
• 30ml / 2 tbsp freshly chopped mint
• 2 garlic cloves, peeled and crushed
• Salt and freshly milled black pepper
• 5ml / 1 tsp olive oil
• 1.2L / 2 pints 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 / 2 tbsp freshly chopped flat-leaf parsley or chervil, to garnish (optional)

1. Place the mince into a large bowl with the herbs and garlic. Season, mix well and shape into 20-24 small meatballs.
   
   
2. Heat the oil in a large non-stick pan and cook the meatballs for 3-4 minutes or until brown on all sides.
   
   
3. 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.
   
   
4. 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.
   
   
5. Remove from the heat and add the spinach or kale. Season, garnish with the herbs and serve with plenty of crusty wholemeal bread.