As a rich source of iron, lamb put a stop to anemia. For growth and upkeep of body lamb meat is a high-quality protein source, containing all of the essential amino acids needed.
Mint, sweet pepper, grated onion, parsley, and tender chopped lamb make effortless and delicious meatballs. Those who likes spice and intense flavour can add cayenne which is completely optional. Make sure proper browning of these meatballs, so cook them in a single, spacious layer. This lamb and mint dish becomes exceptionally good with buttered all purpose flour.
Lamb goes so well with all these spices and the addition of the fresh mint really brings it alive.
Lamb and Mint Meatballs RecipePrint This
- 500 g (1 lb) minced lamb
- 2 cloves garlic, crushed
- 2 teaspoons mint sauce
- salt and pepper, to taste
- 1 egg, beaten
- oil for shallow frying
- 50 g (2 oz) demerara sugar
- 2 teaspoons cornflour
- 3 tablespoons water
- 4 tablespoons redcurrant jelly
- 2 tablespoons Worcestershire sauce
- parsley sprigs
- Put the lamb in a bowl and add the garlic and mint sauce.
- Season well with salt and pepper and bind the mixture with the egg.
- With floured hands, roll into walnut-sized balls
- Heat the oil in a frying pan, add the meatballs in batches and fry for about 10 minutes until golden brown.
- Drain on kitchen paper and keep warm.
- To make the dip, put the sugar, cornflour and water in a small pan and blerrd in the redcurrant jelly and Worcestershire sauce.
- Bring slowly to the boil and cook, stirring, until smooth.
- Spear the meatballs onto cocktal sticks.
- Garnish with parsley and serve warm, with the dip