Cricket St Thomas - Seasons SS24

SPRING LAMB MEATBALLS & CAPRICORN GOATS CHEESE

By Chef Sam Lomas

SERVES 3-4

COOKING TIME 15-20MINS

PREP TIME 20MINS

INGREDIENTS For the cheese marinade: 100g Cricket St Thomas

Make the meatballs: 1. Place the fennel seeds and coriander seeds in a pestle and mortar and crush them to a coarse powder. 2. Place the lamb mince in a large mixing bowl and combine thoroughly with the spices, cayenne pepper, salt, and grated garlic. Roll into 14 equal-sized meatballs. 3. Add a generous drizzle of olive oil to a deep pan and fry the meatballs until they have taken on some colour on each side, this should take 3-4 minutes on each side. Make the sauce: 1. Remove the meatballs and using the fat rendered to sauté the garlic, onion and chilli to the pan until the onion has nicely softened. 2. Add the chicken stock and bring to a simmer. 3. Add the meatballs back to the pan and simmer for 20 minutes, reducing the sauce. Add the broad beans, purple sprouting broccoli and juice of ½ a lemon to the pan and simmer for a further 5 minutes. If the sauce seems very runny give it another blast on a high heat to reduce further. To finish: Scatter over the goats cheese mixture and finish with an extra drizzle of olive oil and a twist of black pepper.

Capricorn Goats Cheese (v)

1 1

Small bunch of dill

Small bunch of flat-leaf parsley

½

Small red chilli

For the meatballs: 500g

Lamb mince

1 tsp 1 tsp

Salt

Fennel seeds

1

Pinch cayenne pepper

1 tsp

Coriander seeds

1

Clove of garlic, grated

For the sauce: 1

Medium onion peeled and sliced

1

Clove of garlic peeled and sliced

½

Red chilli, finely sliced Juice of ½ a lemon

500ml

Chicken stock Broad beans

300g 150g

Purple sprouting broccoli stems

METHOD 1. Cut the Cricket St Thomas Capricorn Goats Cheese into pieces and place in a small dish. Drizzle generously with extra virgin olive oil and scatter over the chilli, dill, and parsley, leave to marinade.

Available in 100g & 1.1Kg RW

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