Spring Lamb Meatball Broth with Vegetables

A delicious use of these seasonal ingredients, combining the sweet yet delicate flavour of the lamb with the herbs makes this dish hard to beat.

Serves 4
25 mins prep time
25 mins cook time

recipe courtesy of our friends at Simply Beef & Lamb

  • Ingredients

    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)
  • Method

    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.