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.

Ingredients

Makes 14 croquetas

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.