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Lamb and leek croquetas with pea and mint dip

Spring is the time for lamb, and shoulder is one of our favourite cuts to slow cook. Despite our best efforts, we often have leftovers and look for interesting ways to use them.

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Spring is the time for lamb, and shoulder is one of our favourite cuts to slow cook. Despite our best efforts, we often have leftovers and look for interesting ways to use them. Spanish croquetas use a creamy bechamel sauce to provide contrast to the delicious crispy coating. Serrano ham and onion is a common flavour, but lamb and leek work great together! Alternatively, you can create your own using any leftover barbecue meat and a vegetable of your choice.

Makes 14 croquetas

 

Ingredients

 

Lamb and leek croquetas with pea and mint dip

  • 1 medium leek, finely chopped
  • 200g cooked lamb shoulder, pulled apart into thin, short strips
  • Leaves of 3 sprigs of tarragon, finely chopped
  • 50g butter 
  • 200g plain flour (75g for roux and remaining for coating)
  • 450ml milk
  • 1 egg beaten
  • 100g panko breadcrumbs
  • Rapeseed oil for frying (approx. 250ml)

Pea and mint dip

  • Tin of marrow fat peas (drained weight 180g)
  • 8 leaves of mint
  • 100g full fat Greek yoghurt
  • 1-2 tsp drained pea water
  • Generous pinch of sea salt
  • Grind of black pepper
  • Pinch of chilli flakes 

 

Method

 

  1. Fry the leeks in ½ the butter until soft.
  2. Add the remaining butter and whisk in 75g plain flour, cook while stirring. continuously until the roux is starting to colour but be careful to not burn.
  3. Pour in the milk in stages whisking as you go until thick and glossy.
  4. Stir in the cooked lamb and tarragon.
  5. Transfer to a bowl and cover with clingfilm, place in the fridge for at least 4 hours (or overnight) to firm up and allow for shaping.
  6. Mix the ingredients for the dip, blend together and refrigerate.
  7. Form the dough into small sausage shapes and lightly coat in plain flour.
  8. Dip each croqueta in the beaten egg and roll in breadcrumbs and set aside.
  9. Heat a cast iron pan and add rapeseed oil 1-2cm in depth.
  10. When the oil temperature reaches 170°C add the croquetas in batches taking care not to overcrowd the pan. If you don’t have a thermometer you can test the oil using a small piece of bread.
  11. Turn the croquetas every minute or so, until browned and crisp on all sides. Set aside on a tray lined with kitchen roll.
  12. Enjoy hot with the pea and mint dip.

 

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