Lamb meatballs with couscous-style vegetables

New recipe

Ingredients (4 servings)
  • 150 g chickpeas
  • 1 small onion
  • 1 carrot (5 required in total for the recipe)
  • 1 bay leaf
  • salt
  • 350 g trimmed lamb (shoulder or leg)
  • 2 lamb sweetbreads
  • 1 garlic clove (3 required in total for the recipe)
  • 3 sprigs coriander
  • 3 sprigs parsley
  • 2 pinches ground coriander
  • 5 g salt
  • 2 pinches Piment d’Espelette
  • 4 red onions
  • 4 sticks celery
  • 4 carrots
  • 2 fennel bulbs
  • 3 tablespoons olive oil
  • salt
  • 3 pinches ras el-hanout


The day before

Soak 150 g of chickpeas.

On the day, cook the chickpeas

Peel 1 small onion and 1 carrot (5 required in total for the recipe) then cut into pieces.

Drain the chickpeas, put in a saucepan with the vegetables and 1 bay leaf. Cover well with water and cook for 1 1/2 hours. Add salt only at the end of cooking.

Prepare the lamb meatballs

Mince 350 g of trimmed lamb (shoulder or leg) and 2 lamb sweetbreads. Put the minced meat into a bowl.

Peel and chop 1 garlic clove (3 required in total for the recipe). Wash and dry the leaves of 3 sprigs of coriander and 3 sprigs of parsley, chop them (keeping aside a few leaves for decoration). Add to the bowl and mix.

Season the mince with 2 pinches of ground coriander, 5 g of salt and 2 pinches of Piment d’Espelette.

Mix well by hand then form into four balls. Set aside.

Cook and finish your dish

Peel 4 red onions and cut into wedges. Peel and wash 4 sticks of celery, 4 carrots, 2 fennel bulbs and cut into sections. Squash 2 garlic cloves.

Heat 3 tablespoons of olive oil in a sauté pan. Put in all these vegetables, salt, add 3 pinches of ras el-hanout, stir and cover the pan with a lid. Cook gently for about 10 minutes.

Drain the chick peas and pour three-quarters of their cooking liquid into the sauté pan. Stir and cook for 5 minutes.

Then add the lamb meatballs and the chick peas, cover the sauté pan and simmer gently for 10 minutes.

Arrange the chick peas, vegetables and lamb meatballs in a dish.

Filter the cooking liquid on top through a conical strainer. Sprinkle with the reserved parsley leaves and serve.

This recipe was originally published in "Nature By Alain Ducasse" (Éditions Alain Ducasse). See all credits

Other recipes by Alain Ducasse