recipe

Spring Vegetable and Lamb Meatball Broth

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Suitable Cuts: Lamb mince

Temperature:

Serves: 4 - 6

Cooking Time: 40 mins

Ingredients:

• Lean lamb mince
• Fresh parsley
• Fresh mint
• Mint jelly
• Olive oil
• Vegetable stock
• New potatoes
• Garlic
• Baby carrots
• Baby fennel
• Baby turnips
• Green beans
• Baby pak choi

Method:

Place 450g (1lb) lean lamb mince into a bowl with 15ml (1tbsp) fresh parsley, roughly chopped, 15ml (1tbsp) fresh mint, roughly chopped and 15ml (1tbsp) mint jelly. Mix together thoroughly and shape into around 18 balls.

Heat in a large pan 15ml (1tbsp) olive oil, add the meatballs gradually and brown off on all sides. Add 600ml (1pt) vegetable stock plus 12 new potatoes, scrubbed and halved, 2 cloves garlic, squashed, 8 baby carrots scrubbed, 3 baby fennel, cut in half (or ¼ large fennel, cut into chunks), 10 baby turnips, washed, and season. Take care not to squash meatballs and try to submerge potatoes.

Simmer for 30 minutes and then add 50g (2oz) green beans, whole and 3 large sprigs of fresh mint. Submerge mint and cook for 5 minutes before finally adding 4 baby pak choi (or 1 whole pak choi, cut into chunks).

Serving Suggestion:

Serve in bowls scatterred with extra fresh mint leaves and large chunks of granary bread.