LAMB MEATBALLS IN LEMON SAUCE

This recipe shows the versatility of the lemon in this savoury dish. You will need 1 peeled and chopped onion, 2 cups of breadcrumbs , 500gm of lamb mince , 1 egg ( lightly beaten ), 1/4 cup of white wine , 1/4 cup of plain flour , 3 cups of chicken stock ,an other 3 eggs ( lightly beaten in a separate bowl ) and 3 tbs of lemon juice . So , let's get started . Heat 1 tbs of canola / rice bran oil in a frypan and cook the peeled and chopped onion until tender ( about 3 minutes ). In a large bowl , combine the cooked onion ,2 cups of breadcrumbs , 500gm of lamb mince , 1 lightly beaten egg , 1/4 cup of white wine . Form the mixture into balls about the size of a walnut . Lightly coat the lamb meatballs with the 1/4 cup of flour . Heat 3 cups of chicken stock in a large saucepan , until just simmering . Add the meatballs and simmer gently until cooked through , about 20 minutes . Remove the meatballs with a slotted spoon to a warmed ovenproof dish . To prepare the sauce , combine the 3 lightly beaten eggs 2 tbs of water and 3 tbs of lemon juice and the finely grated rind of 1/2 lemon in a medium saucepan . Stir in 1/4 cup of the hot chicken stock, stir over a gentle heat until the sauce has thickened . I serve the lemon lamb meatballs with the sauce poured over along with a mixed grain and oven baked grated sweet potato and a side of mixed green leaf salad .