Lamb meatballs in yogurt, pea and herb broth recipe

Ingredients

• 500 g lamb mince (ground lamb)
• 100 g ricotta
• 50 g dry breadcrumbs
• 1 garlic clove, crushed
• 1 lemon, finely grated zest only
• 1 large egg
• 40 g mint, leaves only, finely shredded
• 1/2 tsp sea salt
• 1/2 tsp black pepper
• 600 ml vegetable stock
• 3 bay leaves
• 1 garlic bulb, cut horizontally through the middle
• 350 g mixture of sugar snap peas, mangetout and freshly podded peas
• 15 g chervil, leaves only, roughly chopped
• 1 dollop yogurt, per person
• 4 portions of cooked grains, seeds or pasta of your choice