Aromatic lamb and feta meatballs on creamy potato gratin

    Aromatic lamb and feta meatballs on creamy potato gratin

    4saves
    1hr50min


    2 people made this

    About this recipe: Gather you friends and family together for this delicious lamb dish. Succulent juicy meatballs are simmered gently in stock before being served with a creamy potato gratin.

    Ingredients
    Serves: 6 

    • For the meatballs
    • 600 lamb mince
    • 2 garlic cloves, peeled and finely chopped
    • zest of 1 lemon
    • 1 red or green chilli, finely chopped
    • 1 teaspoon smoked paprika
    • 1/2 teaspoon ground cinnamon
    • 2 teaspoons chopped fresh rosemary
    • 1 large handful fresh parsley, chopped
    • 100g feta cheese, crumbled
    • 4 tablespoons breadcrumbs
    • salt and pepper, to taste
    • 2 tablespoons olive oil
    • 2 red onions, peeled and thinly sliced
    • 500ml lamb stock
    • 1 (400g) tin chopped tomatoes
    • 1 small handful mint leaves
    • For the gratin
    • 2 tablespoons butter, melted
    • 180ml double cream
    • 1 clove garlic, crushed
    • 1/2 teaspoon fresh thyme leaves
    • salt, to taste
    • 120ml water
    • 800g potatoes, skins scrubbed then thinly sliced

    Method
    Prep:30min  ›  Cook:1hr20min  ›  Ready in:1hr50min 

      For the meatballs:

    1. Mix the mince, garlic, lemon zest, chilli, smoked paprika, cinnamon, rosemary, half the parsley, feta and breadcrumbs together in a bowl. Season, then divide the mixture into 8 and roll into balls; rest for 15 minutes.
    2. Heat half of the oil in a large frying pan over a medium-high heat. Add the meatballs and cook all over until browned. Once browned, remove from the frying pan and place in a dish.
    3. In the same pan add a little more oil and sauté the onions until coloured, scraping up the meat that has caught on the bottom of the pan. Add the stock and tomatoes and bring to the boil.
    4. Return the meatballs to the pan and roll them around a bit, then put a lid on and cook over a rapid simmer for 15 minutes. Take the lid off and scatter on the remaining parsley and mint. Keep warm.
    5. For the gratin:

    6. Preheat the oven to 180 C / Gas 4.
    7. Use the butter to grease a 1.5 litre baking dish.
    8. Bring the cream, garlic and thyme to a simmer with a little salt and 120ml water. Lay 1/3 of the sliced potato in the dish. Pour 1/3 of the cream mixture on. Repeat twice more. Lay a sheet of baking parchment on top.
    9. Bake in the centre of the oven for 30 minutes until the potatoes are almost cooked through, then take the parchment off and continue to cook until golden, about 10 to 15 minutes.
    10. Remove from the oven and serve the gratin with the meatballs.

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