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Ground Lamb With Lemon Sauce

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  Ground lamb 1 Pound
  Chopped onion 1⁄2 Cup (8 tbs)
  Precooked rice 1⁄3 Cup (5.33 tbs) (Packaged)
  Milk 1⁄3 Cup (5.33 tbs)
  Egg 1 , beaten
  Salt 1 Teaspoon
  Pepper 1 Dash
  Snipped parsley 1⁄2 Cup (8 tbs)
  Beef bouillon cube 1
  Hot water 3⁄4 Cup (12 tbs)
  Lemon juice 1 1⁄2 Tablespoon
  Eggs 2 , slightly beaten

Combine lamb with next 6 ingredients.
Form in 25 one inch balls; roll in parsley.
Dissolve bouillon cube in water; add meat balls.
Cover and simmer (don't boil) 30 minutes, turning occasionally.
Remove meat and make Lemon Sauce.
Serve over meat balls.
Makes 5 or 6 servings.
Lemon Sauce: Beat lemon juice with eggs to blend.
Stir small amount bouillon (from meat balls) into egg mixture; return to hot bouillon; cook and stir till mixture thickens.

Recipe Summary

Side Dish

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Ground Lamb With Lemon Sauce Recipe