Name Lamb Meatballs with Apricot Sauce


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* 750 g (1 1/2 lb) minced lean lamb
* finely grated rind of 1 orange
* 1 large garlic clove, crushed
* 1 teaspoon mixed spice
* 1 small red pepper, cored, deseeded and finely chopped
* 25 g (1 oz) raisins, chopped
* 2 egg yolks
* salt and pepper

* 5 tablespoons orange juice
* 6 tablespoons olive oil
* 3 tablespoons red wine

Apricot sauce:
* 2 tablespoons olive oil
* 1 small onion, finely chopped
* 500 g (1 lb) fresh or drained canned apricots, chopped
* 1 tablespoon chopped mint
* 150 ml (1/4 pint) dry white wine
* 2 teaspoons clear honey

1. In a bowl, mix the minced lamb with the orange rind, garlic, mixed spice, red pepper, raisins and salt and pepper to taste. Work in the egg yolks and then divide the mixture into 20 equal-sized portions and shape each one into a ball. Place the meatballs in a shallow dish.
2. Mix the marinade ingredients together and spoon over the lamb meatballs. Leave to marinate in the refrigerator, covered, for 4-6 hours, turning them once or twice.
3. To make the apricot sauce, heat the oil and fry the chopped onion gently for about 2 minutes until soft but not brown. Add the remaining sauce ingredients and then simmer gently for 10 minutes.
4. Remove the meatballs from their marinade and drain, reserving the marinade. Take 4 kebab skewers and carefully thread 5 meatballs on to each one. Brush evenly all over with the marinade.
5. Cook the meatballs on the oiled grid of a preheated barbecue over the hot coals for 8-10 minutes, turning them once and brushing with remaining marinade. Serve the cooked lamb meatballs with the hot apricot sauce.

Serves: 4

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