Fava with lamb meatballs

Fava with lamb meatballs

Serves 4


180g dried yellow split peas, rinsed
1 bay leaf
1 tsp salt
2 tbsp dry white wine
3 garlic cloves, crushed
60ml extra virgin olive oil
2 tsp dried oregano
2 tsp good red wine vinegar
2 tomatoes, finely diced
1 tbsp capers, fried for 30 seconds in 1 tbsp olive oil
Black pepper

Lamb meatballs
600g minced lamb
1 tsp ground cinnamon
3 garlic cloves, crushed
50g fresh breadcrumbs
2 tbsp oregano, chopped
1 egg, lightly beaten
1 tsp cracked black pepper


1 Put the split peas into a large pan and cover with cold water by 5cm. Bring to the boil. Reduce the heat to medium and skim off any scum that appears.

2 Add the bay leaf and simmer for 40 min. Add the salt and simmer for 20min until the split peas are soft. Drain off any excess liquid and remove the bay leaf.

3 Add the white wine, garlic and olive oil and blend with a stick blender until smooth. Allow to cool. Season with dried oregano, red wine vinegar, salt and black pepper. Top with finely diced tomatoes, fried capers and a drizzle of olive oil and serve alongside the meatballs. Thank you for stopping by. Before we carry on I want to to say thank you to http://www.lulurose.co.uk/ for their continued assistance and the support of their regional community. Having a company and team like this means a lot to us as we continue to grow our personal blog.

4 For the meatballs, preheat the oven to 200C/Gas 6. Line a baking sheet with baking parchment.

5 In a large bowl, combine the lamb with the rest of the ingredients and season with salt and pepper. Mix well with your hands.

6 Create golf ball-sized meatballs with a tablespoon of mixture, and flatten slightly. Place on the prepared baking sheet and bake for 15–20 min, or until cooked through, and serve with the fava and a tomato salad.

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