serves 6 as an entrée


INGREDIENTS
500g good quality lamb mince
125g (1 small) red onion, grated
2 tsp Worcestershire sauce
1 clove garlic, finely crushed
1 tbsp Spanish smoked paprika
handful flat leaf parsley leaves, roughly chopped, and extra for garnish
small handful sage leaves, roughly chopped
3 tsp finely chopped thyme leaves
flaky sea salt and freshly ground black pepper
olive oil
Almond Sauce


METHOD
Place mince, onion, Worcestershire sauce, garlic, paprika, parsley, sage and thyme with salt and pepper to suit your taste into a bowl. Using your hands combine the ingredients. It is important to taste the mixture to check seasonings. Take a small amount and fry in a pan, taste and make any adjustments you feel necessary.

Using cold wet hands, form meatballs in rugby ball shaped patties. Size depends on if to be served as a starter or as finger food. Lay on a tray, cover and chill.

When ready to serve place a heavy-based frypan onto a medium heat and cover the surface with oil. When oil is hot, add meatballs in batches to brown on both sides. They may need a few minutes in the oven to cook the centre, depending on the size and the level of doneness you prefer.

Serve on a plate. Spoon over some of the Almond Sauce and garnish with parsley.

Almond Sauce

INGREDIENTS
1 garlic bulb
200g blanched almonds
3 tomatoes, seeds removed
2 tsp sherry vinegar, or white vinegar
1 handful flat leaf parsley leaves
1/3 cup extra virgin olive oil
pinch cayenne pepper
flaky sea salt and freshly ground black pepper


METHOD
To roast garlic: Preheat oven to 200C. Drizzle the garlic bulb with a little oil and wrap in aluminium foil. Place in oven and roast for about 25 minutes, till soft and sweet smelling.

To toast almonds: Preheat oven to 170C. Place almonds on a low-sided tray and into oven. Roast almonds for 8 to 10 minutes or till lightly toasted and brown. Cool.

Squeeze insides of roasted garlic into bowl of a food processor fitted with a metal blade. Add almonds, tomatoes, vinegar, parsley, a few tablespoons of the oil and cayenne pepper with salt and pepper to suit your taste. Pulse a few times to roughly chop, then add remainder of oil and pulse again. The mix should be the texture of rough pesto.

Check seasoning and chill.