Calico Lamb Stew
|Ground lamb||2 Pound|
|Coarse soft bread crumbs||1 Cup (16 tbs)|
|Onion||1 Small, chopped|
|Milk||1⁄4 Cup (4 tbs)|
|Rosemary leaves||1⁄2 Teaspoon, crumbled|
|Grated lemon rind||2 1⁄2 Teaspoon|
|Lemon juice||1⁄4 Cup (4 tbs)|
|Water||1 3⁄4 Cup (28 tbs)|
|Frozen peas and carrots||10 Ounce (1 Bag)|
1. Mix lamb, bread crumbs, onion, milk, egg, 1 teaspoon of the salt and rosemary in a large bowl; shape into 1 1/2-inch balls. Brown in butter or margarine in a large frying pan; remove. Pour off all drippings, then measure 2 tablespoonfuls and return to pan.
2. Blend in flour, lemon rind and juice, remaining 1 teaspoon salt and water. Cook, stirring constantly, until gravy thickens.
3. Stir in vegetables and meat balls; cover. Simmer, stirring several times, about 35 minutes or until vegetables are tender.