Lamb meatballs in a creamy broad bean & dill sauce

Instructions

1. 1

   Heat the oil in a large frying pan or nonstick casserole dish set over a mediumhigh heat. Arrange the meatballs in a single layer and sear on one side for about 5 minutes (without moving), then flip and repeat on the other side (they will not be cooked all the way through at this stage). Use a slotted spoon to transfer to a plate or bowl. Reduce the heat to mediumlow, then gently sauté the shallot and celery for 5 minutes in the remaining oil until softened.

2. 2

   Meanwhile, bring a kettle of water to the boil. In a large bowl combine the couscous, lemon zest and juice, salt and pepper. Pour over 375ml just-boiled water and cover with a clean tea towel. After 6-7 minutes, fluff up the couscous with a fork, then cover again with the tea towel; set aside.

3. 3

   Once the vegetables are soft, increase the heat, pour in the white wine and allow the mixture to bubble for 1 minute before stirring in the crème fraîche. Simmer for 5 minutes, then return the meatballs to the pan or dish and add ¾ of the chopped dill and the broad beans. Simmer for 5-10 minutes until slightly thickened and the meatballs are cooked through with no pink meat remaining; scatter over the remaining dill. Serve with the couscous and a sharply dressed salad alongside, if liked.