Home Made Rosemary Lamb Meatballs & Mint sauce

    this is a hearty platefull with lots of flavours like a sunday roast but designed for speed the garlic and rosemary meat balls are made in moments the potatoes are sliced for quick roasting and ill show you how easy it is to make a fresh mint sauce. A rapid roast for the ravenous


    Oxfordshire, England, UK
    13 people made this


    • 300g British lamb mince
    • 5g fresh rosemary
    • 2-3 garlic cloves
    • 28g honey
    • 10g fresh mint
    • 30g panko breadcrumbs
    • 200g carrots
    • 1 beef or lamb stock cube
    • 300g potatoes
    • 1 tbsp white wine vinegar
    • 2tsp vegetable oil
    • salt-pepper to season


    1. preheat oven to 220c / 425f / gas 7 then peel and finely chop or grate the garlic strip the rosemary leaves from the stalks and chop them finely
    2. slice the potatoes (skins on) into discs (approx 1cm thick) add them to a baking tray with a drizzle of olive oil use tin foil to avoid mess season with salt and pepper and half the chopped rosemary put the tray in the oven for 20-25 mins or until the potatoes are starting to brown
    3. meanwhile add the gaarlic, breadcrumbs and remaining rosemary to the lamb mince crumble in the stock cube and season with plenty of salt and pepper mix thoroughly so that the stock cube are fully combined
    4. divide the mixture into 6 pieces or how many u like to make then shape the mixture into balls use wet hands for easy shaping and refrigerate untill step 6
    5. top tail peel and cut the carrots into batons add the carrots to a small pot with 50ml to 100ml of cold water half the honey and a pinch of salt and a large knob of butter bring to a boil over a high heat then reduce the heat to low and cover and cook for ten mins or untill carrots are tender
    6. meanwhile heat a wide based pan preferably non stick with 2 tsp of vegetable oil over a high heat once hot add the meat balls and cook for 4 min moving them about in the pan so they brown evenly then lower the heat to a medium with a lid and cook for 5-8 min until cooked through
    7. meanwhile strip the mint leaves fromthe stalks and chop them finely then add them to a pestle and mortar with a pinch of salt and bash the leaves to a rough paste then add 1/2 tsp-1tsp of sugar the remaining honey vinegar and 1tbsp-2tbsp of olive oil and mix to combine this well this is your fresh mint sauce
    8. serve the meatballs with the mint sauce potatoes and carrots to the side and enjoy

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