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
- 1 kg lamb mince
- 2 tsp Saltverk Arctic thyme sea salt
- 1/2 tsp ground pepper
- 1/4 tsp garlic powder
- 4 large swedes
- 4 tbsp unsalted butter
- 1 tsp sea salt
- Mixed greens
- Fresh parsley or chives, chopped
- Preheat oven to 180°C (160°C fan-forced).
- 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).
- While the swedes cook, mix meatball ingredients and form golf-sized balls. Place on a baking tray lined with baking paper or foil.
- When the swedes are cooked, remove from oven and rise temperature to 200°C (180°C fan-forced).
- Place meatballs in oven and cook for 15-20 minutes.
- While the meatballs cook, place swedes in food processor with the rest of the butter and salt. Process until smooth.
- Serve meatballs and mash with wilted greens, garnish with parsley or chives.