For classic roast lamb flavours with a twist, you'll infuse British lamb mince with garlic and rosemary, roll them into balls and roast with sliced potatoes. Then whip up a mint sauce, and serve!
Prep Time
40 min
Cuisine
British
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Cooking Instructions
Instructions for 2 people (double for 4)
1
Preheat the oven to 220°C/ 200°C (fan)/ 425°F/ Gas 7
Peel and finely chop (or grate) the garlic
Strip the rosemaryleaves from the stalks and chop them finely, discard the stalks
2
Slice the potatoes (skins on) into discs (approx. 1cm thick), and add them to a baking tray with a drizzle of olive oil
Season with salt and pepper and half the chopped rosemary and give everything a good mix up
Put the tray in the oven for 20-25 min or until the potatoes are starting to brown
3
While the potatoes are cooking, combine the lamb mince, chopped garlic,panko breadcrumbs, remaining chopped rosemary in a bowl
Crumble in the Knorr beef stock cube[s] and season with plenty of pepper
4
Mix the lamb mixture thoroughly until fully combined, then shape into 6 [12] meatballs (they don’t have to look perfect) – these are your rosemary lamb meatballs
Refrigerate the meatballs until later
Tip: Chilling the meatballs helps them keep their shape when cooking
5
Top, tail, peel and chop the carrots into batons
Add the carrots to a small pot with 50ml [100ml]cold water, half of the honey, a pinch of salt and a large knob of butter
Bring to the boil over a high heat, then reduce the heat to low and cook, covered for 10 min or until the carrots are tender
6
Meanwhile, heat a large, wide-based pan (preferably non-stick with a matching lid), with 1 tsp [2 tsp]vegetable oil over a high heat
Once hot, add the lambmeatballs and cook for 4 min, moving them about in the pan so they brown evenly
Lower the heat to medium-low and cook, covered for 5-8 min until cooked through
7
Whilst the meatballs are cooking, strip the mintleaves from the stalks and chop them finely, discard the stalks
Add them to a pestle & mortar with a pinch of salt and bash the leaves to a rough paste
Add 1/2 tsp [1 tsp]sugar, the remaininghoney, white wine vinegar, 1 tbsp [2 tbsp]olive oil and mix to combine well – this is your mint sauce
8
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