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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