Recipe: Arctic thyme lamb meatballs with roasted swede mash

I made these lamb meatballs using one of the wonderful Icelandic sea salts I reviewed recently. This artisanal salt is made by mixing Saltverk flaky sea salt with Wild Icelandic Arctic thyme, a plant that grows on gravel soils and in dry heath lands. According to the manufacturer, it pairs well with meat, especially Icelandic lamb.

I did not have access to Icelandic lamb but I figured grass-fed Australian lamb would make a fair substitute. I kept the recipe simple to highlight the flavour of the Arctic thyme sea salt. I chose swedes for the mash as this is one of the few vegetables traditionally used in Icelandic cuisine. The dish does take a bit of time to make if you roast the swedes like I did, but you can shorten the cooking time by steaming them instead.

Arctic thyme lamb meatballs with roasted swede mash

  • Servings: 5
  • Difficulty: easy
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Meatballs


Mash

  • 4 large swedes
  • 4 tbsp unsalted butter
  • 1 tsp sea salt

To serve

  • Mixed greens
  • Fresh parsley or chives, chopped

Directions

  1. Preheat oven to 180°C (160°C fan-forced).
  2. Peel and cut swedes in large cubes. Place on a baking tray with 1 tbsp unsalted butter. Bake until tender, about 1 hour (stir the butter once it has melted).
  3. While the swedes cook, mix meatball ingredients and form golf-sized balls. Place on a baking tray lined with baking paper or foil.
  4. When the swedes are cooked, remove from oven and rise temperature to 200°C (180°C fan-forced).
  5. Place meatballs in oven and cook for 15-20 minutes.
  6. While the meatballs cook, place swedes in food processor with the rest of the butter and salt. Process until smooth.
  7. Serve meatballs and mash with wilted greens, garnish with parsley or chives.

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