1. Cut carrots and celery into 1/2-inch thick slices. Peel and cut potatoes into 3/4-inch cubes. 2. Place in wide saucepan along with leek/onion, salt and water; bring to boil. Cover and reduce heat to medium; simmer for 10 minutes. 3. Meanwhile, in bowl, lightly beat egg; mix in bread crumbs, onion, garlic, parsley, dill, salt, pepper and cayenne. Add ground lamb and mix well. Form into 1-inch (2.5 cm) balls. Spread flour on plate; roll each ball in flour. 4. In nonstick skillet, heat oil over medium-high heat; brown meatballs. 5. Add meatballs to vegetables; simmer, covered, for 20 minutes. Remove with slotted spoon when cooked through. 6. Meanwhile - in bowl, whisk eggs with lemon juice; whisk in the cooking liquid. Pour back into saucepan; cook, stirring constantly and being careful not to boil, until thick enough to coat back of spoon, about 3 minutes. 7. To serve plate meatballs and vegetables, pour sauce over meatballs and serve with rice and perhaps a salad. Garnish with parsley or dill. ---------------------------------------------------------------------------
Nutrition
Ingredients
