Vins de Bergerac et Duras

Herby lamb meatballs with quinoa tabbouleh

To be enjoyed with :

Côtes de Bergerac rouge | Côtes de Duras rouge | Montravel rouge | Pécharmant

1/ Use 1 part quinoa to 2 parts water. Cook in salty boiling water with the lid on for 12 minutes. Drain if necessary and leave to cool. Pour into a salad bowl.

2/ Chop coriander and mint leaves, finely slice radishes and cucumber with a mandoline and roughly chop cranberries. Add everything to the quinoa bowl with lemon juice, olive oil, salt and pepper then refrigerate.

3/ Peel and chop red onion. Peel garlic clove and remove sprout. Finely slice. Chop coriander leaves (save a few for the garnish). Combine Périgord lamb, red onion, garlic, Espelette pepper, coriander, salt and pepper in a bowl and make into meatballs weighing 20-25g each.

4/ Heat olive oil in a hot pan and brown meatballs all over. Finish on a low heat with the lid on to ensure the meatballs are cooked through.

5/ Serve the meatballs hot with tabbouleh and garnish with remaining coriander leaves.


Serves 4


  • 400g Périgord minced lamb (e.g. deboned shoulder)
  • 1 red onion
  • 1 garlic clove
  • 1 tsp Espelette pepper
  • 1/2 bunch of coriander
  • 3 tbsp olive oil, sea salt, ground pepper


  • 2 cups of quinoa
  • 1/2 bunch of mint
  • 1/2 bunch of coriander
  • 1/2 cucumber
  • 12 small radishes
  • 50g dried cranberries
  • juice of 1 lemon
  • 4 tbsp olive oil, salt, pepper

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