Lamb

Crumbed lamb meatballs with broad bean salad

Name: Crumbed lamb meatballs with broad bean salad
Yield: 4
Ingredients: 600g lamb sausages, casings removed; ½ cup (75g) plain flour; 2 eggs, lightly beaten; 1½ cups (140g) fresh breadcrumbs; 500g podded fresh or frozen broad beans; 2 baby cos lettuces, leaves separated; 1 cup mint leaves, plus extra to serve; ¾ cup (180ml) extra virgin olive oil; 2 tbs chopped flat-leaf parsley leaves; 1 tbs capers, rinsed; 1 small garlic clove, peeled; 2 anchovy fillets; Juice of ½ lime; Sunflower oil, for deep-frying; Dried chilli flakes (optional), to serve

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https://healthimprovements.info/recipes/crumbed-lamb-meatballs-broad-bean-salad/ecj8y3xv — Crumbed lamb meatballs with broad bean salad

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by Shannon Bennett

Chef

Jun 22, 2019

“The mint in the salad makes a classic complement to the lamb” - Shannon Bennett.

600g lamb sausages, casings removed
½ cup (75g) plain flour
2 eggs, lightly beaten
1½ cups (140g) fresh breadcrumbs
500g podded fresh or frozen broad beans
2 baby cos lettuces, leaves separated
1 cup mint leaves, plus extra to serve
¾ cup (180ml) extra virgin olive oil
2 tbs chopped flat-leaf parsley leaves
1 tbs capers, rinsed
1 small garlic clove, peeled
2 anchovy fillets
Juice of ½ lime
Sunflower oil, for deep-frying
Dried chilli flakes (optional), to serve

Method

1.

Roll meatballs using 1 tbs crumbled lamb sausage each. Place flour, egg and breadcrumbs in separate shallow bowls. Working with one at a time, coat meatballs in flour, shaking off excess, then dip them in egg and finally coat in breadcrumbs. Place on a tray and chill for 20 minutes to firm slightly.
2.

Meanwhile, blanch broad beans in a saucepan of boiling water for 2 minutes or until tender, then drain and refresh in a bowl of iced water and drain again. Peel broad beans, place in a bowl and add lettuce and mint leaves. Set aside.
3.

To make the dressing, place olive oil, parsley, capers, garlic, anchovies and lime juice in a blender, season and blitz until smooth.
4.

Half-fill a deep-fryer or deep saucepan with sunflower oil and heat to 170°C (a cube of bread will turn golden in 25-30 seconds when oil is hot enough). In batches of two, deep-fry meatballs, for 5 minutes or until golden and cooked through. Remove with a slotted spoon and drain on paper towel.
5.

Toss two-thirds of the dressing with the broad bean mixture and divide among serving plates. Top with meatballs and scatter with extra mint and chilli flakes, if using, and serve with remaining dressing alongside.