Wednesday, December 3, 2014

Worcestershire Lamb Meatballs With Peas & Corn

I never liked lamb much until I started cooking it myself and I discovered that unfortunately, there's a lot of bad lamb out there… Some restaurants just don't do it justice. One of my new favorite discoveries is minced lamb. It's not as expensive as other cuts of lamb and it offers a sort of versatility, not to mention incredible flavor for things like sauces and meatballs.

Lamb goes beautifully with Worcestershire Sauce and frankly, I LOVE a bit of Lea & Perrins. I suspect most people will either love this recipe or totally hate it. There's quite a lot of Worcestershire Sauce in this recipe, so if you're not a fan, you might like to move on to the next post. If you're also a fan, then enjoy!

500g minced lamb
1 banana shallot, finely chopped
2 tablespoons garlic oil
1/2 teaspoon ground cinnamon
1 teaspoon ground allspice
1 teaspoon sea salt flakes
1 teaspoon dried mint
5 tablespoons semolina
1 egg, lightly beaten
Vegetable oil for frying
1 cup frozen petit pois or peas cooked to packet instructions
1 cup frozen corn cooked to packet instructions
2 cups white rice cooked to packet instructions
1 tablespoon butter
Worcestershire Sauce


  1. Warm the 2 tablespoons garlic oil in a non-stick frying pan and add the shallots. Cook over medium heat for about 5 minutes or so until they start to soften up.
  2. In a bowl, combine the lamb and the hot oil & shallots with a wooden spoon so you don't burn your hands. This should cool down the oil so you don't scramble the egg later.
  3. Add all of the spices, salt, egg and semolina to the meat. Mix everything together until combined. Cover with cling film and put in the refrigerator for about 20 minutes or so.
  4. Cover a baking sheet with cling film and remove the meat mixture from the refrigerator.
  5. Roll the meatballs very small, about 1/2 the size of a golf ball and place them on the cling film covered baking sheet. 
  6. When the meatballs are all prepared, heat the vegetable oil in the non-stick frying pan you used to cook the chopped shallot. You want the oil to be about 1/2 an inch high in the pan.
  7. Fry the meatballs in batches for about 2 minutes per side or until browned on the outside and fully cooked all the way through. As they're done, rest them on paper towels to drain some of the oil.
  8. Before serving, warm up the corn and peas with the tablespoon of butter and 1 tablespoon of Worcestershire Sauce.
  9. To serve, prepare a bed of white rice on a plate or in a bowl. Layer the vegetables on top of the rice and the meatballs on top of the vegetables. Give a final generous drizzle of Worcestershire Sauce over the whole dish.

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