A Flavour-Led Collaboration with Weber Grills
We’re excited to bring this recipe to life in collaboration with Weber Grills UK, combining bold live-fire cooking with the unmistakable quality of Maldon Salt. This partnership celebrates flavour, technique, and the joy of cooking outdoors – where smoke, heat, and seasoning work together to create unforgettable dishes.
Who Are Weber Grills
Weber is a globally trusted leader in outdoor cooking, known for it’s expertly designed grills and commitment to quality. Weber Grills UK continues that legacy with innovative charcoal, gas, and electric barbecues.
The Weber Master-Touch used in this recipe is ideal for smoking, searing, and grilling, giving you full control over heat and flavour – perfect for fishes like these Manuka-smoked lamb meatballs.
Meet the Chef: Melanie Brown of The Laundry
This recipe is created in collaboration with Melanie Brown, Chef, Sommelier, and founder of Brixton’s acclaimed restaurant The Laundry.
Melanie brings a unique perspective to cooking, combining classic European technique with bold, open-fire flavours inspired by her New Zealand upbringing. Her career spans leading kitchens, wine expertise, and restaurant ownership – giving her a holistic approach to flavour and hospitality.
Before opening The Laundry, Melanie worked in renowned kitchens including Raymond Blanc’s Le Petit Blanc and Jamie Oliver’s Fifteen, while also pioneering award-winning wine programmes in the UK.
Opened in Brixton, The Laundry is her flagship neighbourhood bistro – celebrated for its relaxed yet refined dining, seasonal produce, and carefully curated wine pairings.
At the heart of Melanie’s cooking is a philosophy rooted in honest ingredients, bold flavour, and open-fire cooking, where smoke becomes an essential ingredient rather than just a technique. This dish perfectly captures her style – layering smoke, spice, and freshness into a vibrant, balanced plate.
About This Recipe
These Manuka-Smoked Lamb Meatballs are rich, juicy, and packed with warming spices, elevated by layers of smoke and char.
Served with:
- A deep, smoky charred tomato reduction
- Creamy, lightly smoked feta
- A vibrant sumac corn and carrot salsa
This is a dish that delivers contrast in every bite – smoky, tangy, creamy, and fresh – perfect for elevating your barbecue menu.
Why Maldon Smoked Sea Salt Matters
Maldon Smoked Sea Salt play a key role in enhancing this recipe. Its signature flaky texture and gentle smokiness:
- A subtle smoky depth that compliments the Manuka wood smoke
- Balanced depth without overpowering the lamb
- A clean, mineral finish that elevates every element
Used within the meatballs and the dressing, it ties the entire dish together with bold, consistent flavour.
How To Make Manuka-Smoked Lamb Meatballs with Charred Tomato Reduction & Sumac-Corn Salsa
- The Manuka Smoked Feta – Place the block of feta in a heat-proof dish. Use a stovetop smoker or a DIY foil tent with the Manuka chips to smoke the feta for 10–15 minutes until fragrant. Once smoked, place the feta in a food processor with the double cream and cream cheese. Blitz until completely smooth and aerated. Set aside.
- The Meatballs – Combine soaked panko, lamb, Maldon Smoked Sea Salt, shallot, garlic, and spices. Roll into balls and sear in a hot pan until caramelised. Remove and set aside.
- The Grill & The Salsa – Grill the halved vine tomatoes, corn, and carrots until charred and blistered. The Salsa: Whisk the sumac, red wine vinegar, Maldon Smoked Sea Salt, and light olive oil in a bowl. Cut the charred corn off the cob and toss into the dressing with the carrots and the oodles of coriander.
- The Sauce Reduction & Blitz – In the meatball pan, sauté the shallot and garlic. Deglaze with red wine; reduce by half. Add tinned pomodorini and thyme. Simmer for 10 minutes. Add the charred vine tomatoes to the pan. Discard thyme and blitz the sauce until smooth. Stir in the balsamic. Reduce a little more.
- Final Assembly – Return meatballs to the smooth sauce and simmer for 5–8 minutes.
- To Plate – Spread a heavy layer of Smoked Feta Cream. Top with meatballs and sauce. Pile the Sumac-Corn-Carrot Salad on the side, Finish with lemon zest and more coriander.
Fire Up Your Grill & Get Cooking
Bring bold, smoky flavour to your next barbecue with this standout dish.
- Shop Weber Grills UK to master live-fire cooking
- Discover Maldon Salt for next-level flavour
- Tag us in your creations on socials – @maldonsalt – we’d love to see your take!
