Lamb Meatballs And Vegetables In Lemon Sauce

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 2 carrots
• 2 celery ribs
• 2 potatoes
• 1 leeks or 1 onion, chopped
• 2 1/2 cups water
• 3/4 teaspoon salt
• 1 egg
• 1 cup breadcrumbs
• 1 onion, grated
• 4 garlic cloves, minced
• 1/3 cup fresh parsley, chopped
• 1/3 cup fresh dill, chopped
• 3/4 teaspoon salt
• 1/2 teaspoon pepper
• 1 lb lean ground lamb
• 1/4 cup all-purpose flour, for rolling meatballs
• 1 tablespoon vegetable oil, for browning meatballs
• 2 eggs
• 3 tablespoons lemon juice
• 1/2 cup cooking liquid from vegetables or 1/2 cup chicken broth
• parsley or dill sprigs, to garnish

Recipe

• 1 cut carrots and celery into 1/2-inch thick slices. peel and cut potatoes into 3/4-inch cubes.
• 2 place in wide saucepan along with leek/onion, salt and water; bring to boil. cover and reduce heat to medium; simmer for 10 minutes.
• 3 meanwhile, in bowl, lightly beat egg; mix in bread crumbs, onion, garlic, parsley, dill, salt, pepper and cayenne. add ground lamb and mix well. form into 1-inch (2.5 cm) balls. spread flour on plate; roll each ball in flour.
• 4 in nonstick skillet, heat oil over medium-high heat; brown meatballs.
• 5 add meatballs to vegetables; simmer, covered, for 20 minutes. remove with slotted spoon when cooked through.
• 6 meanwhile - in bowl, whisk eggs with lemon juice; whisk in the cooking liquid. pour back into saucepan; cook, stirring constantly and being careful not to boil, until thick enough to coat back of spoon, about 3 minutes.
• 7 to serve plate meatballs and vegetables, pour sauce over meatballs and serve with rice and perhaps a salad. garnish with parsley or dill.