Lemon Mint Lamb Meatballs
|Lean ground lamb||2 Pound|
|All purpose flour||1⁄4 Cup (4 tbs)|
|Dry mint||1 Tablespoon|
|Salad oil||2 Tablespoon|
|Finely chopped parsley||1⁄3 Cup (5.33 tbs)|
|Thinly sliced green onion with tops||1 3⁄4 Cup (28 tbs)|
|Hot cooked rice||1 Cup (16 tbs)|
|Canned regular strength chicken broth||14 1⁄2 Ounce (1 Can)|
|Lemon juice||1⁄3 Cup (5.33 tbs)|
|Lemon zest||1 Tablespoon|
In a large bowl, combine lamb, eggs, flour, dry mint, salt, and pepper; mix well, then shape into 1 1/2-inch balls.
Set slightly apart on an ungreased large rimmed baking sheet.
Bake in a 500° oven until well browned about 10 minutes.
Meanwhile, heat oil in a wide frying pan over medium heat; add parsley and 1 1/2 cups of the onions and cook, stirring often, until onions are soft.
Remove pan from heat.
With a slotted spoon, arrange meatballs over a bed of hot cooked rice in a serving dish; keep warm.
Discard drippings from baking pan.
Pour a small amount of the broth into pan and stir to scrape browned bits free; then pour broth mixture into frying pan and add remaining broth and lemon juice.
Place pan over medium-high heat.
In a small bowl, stir together cornstarch and water; stir into broth mixture and cook, stirring, until sauce is thickened.
Pour sauce over meatballs and garnish with remaining 1/4 cup onions, lemon zest, and mint sprigs.