It’s St Andrew’s Day on November 30th, and if you can’t quite get your head around the idea of the traditional haggis, neeps and tatties, perhaps we can tempt you with this pot roast of Scotch lamb meatballs recipe from John Quigley of The Red Onion.
Pot Roast of Scotch Lamb Meatballs and Caramelized Onions, Parsnips and Curly Kale
(Supplied by John Quigley of the Red Onion, picture by Lenny Warren.)
Serves: 4
Ingredients
• 1 thick slice of white bread, crusts removed
• 4 tbsp milk
• 500g lean minced lamb
• 1 onion, finely chopped
• 6 grindings of black pepper
• 3 (300g) large chunky cut parsnips (2cm)
• 2 tbsp sunflower oil
• 2 large onion, finely sliced
• 30g/1oz plain flour
• 450ml/15fl oz hot beef stock made with 1 lower salt beef stock cube
• 1 tbsp tomato purée
• 80g curly kale
Method
- Pour the milk into a shallow bowl and add the bread. Leave to soak for about 2/3 minutes. Put lamb mince, soaked bread, diced onion, salt and pepper in food processor and blend till smooth or do by hand.
- Shape the mixture into balls size of a walnut- add 2 tbsp oil to the casserole pan, and then fry the meatballs in batches until browned all over, remove from pan and keep warm, add sliced onions to same pan and fry over medium heat for 8/10 min till nicely caramelized.
- Sprinkle the flour into the pan and stir well in to the onions. Slowly add the hot stock and tomato purée, stirring constantly and bring to a boil, add meatballs, parsnips, cover and put in oven for 30 min.
- Remove from oven and over low heat stir in kale and simmer for 2/3 min.
- Divide evenly and serve with broccoli and new potatoes.
