Minted Lamb Meatballs
Minted Lamb Meatballs
Serves: Serves 4 (about 24 meatballs)
Prep Time: 15 Minutes
Cook Time: 20 Minutes
Ready In: 35 mins
ingredients
FOR THE MEATBALLS
1 lb - lean minced lamb
2 cloves - garlic
2 teaspoons - mint sauce
- salt and freshly ground pepper
1 - egg
- oil for shallow frying
FOR THE PIQUANT DIP
2 oz - Demerara (turbinado) sugar
2 teaspoons - cornflour (cornstarch or wheat starch)
3 tablespoons - water
4 tablespoons - redcurrant jelly
2 tablespoons - Worcestershire sauce
1 lb - lean minced lamb
2 cloves - garlic
2 teaspoons - mint sauce
- salt and freshly ground pepper
1 - egg
- oil for shallow frying
FOR THE PIQUANT DIP
2 oz - Demerara (turbinado) sugar
2 teaspoons - cornflour (cornstarch or wheat starch)
3 tablespoons - water
4 tablespoons - redcurrant jelly
2 tablespoons - Worcestershire sauce
directions
- For the meatballs, beat the egg. Peel and crush (mince) the garlic, then place it in a bowl and add the minced lamb and mint sauce. Season well with salt and freshly ground pepper then bind the whole mixture with the beaten egg. With well-floured hands, roll this mix into walnut-sized balls (it should make about 24 meatballs).
- For the dip, put the sugar, cornflour (cornstarch or wheat starch) and water into a small pan on a moderate heat and, as the sauce warms, blend in the redcurrant jelly and Worcestershire sauce. Bring slowly to the boil and cook, stirring all the time, until the sauce is completely smooth. This can now be kept warm while you cook the meatballs
- Heat about ½" (1cm) of oil in a frying pan and add the meatballs in batches. Fry for about 7-8 minutes, turning them occasionally until they are golden brown all over. Drain on absorbent kitchen paper and keep warm in a low oven while the others are being cooked.
- Serve the meatballs on small plates and the dip in small dishes. Provide cocktail sticks for your guests to spear the meatballs.