A suggestion for what to do with a bit of surplus lamb mince, and ideal if you happen to have origanum growing in the garden or in a pot on the window sill. Taken with mashed potatoes as recommended, this is real comfort food.
Ingredients.
200g lamb mince.
1 medium brown onion, peeled, finely diced.
½ cup origanum leaves, finely chopped.
1 cup breadcrumbs.
1 egg, lightly beaten.
Salt and pepper to taste.
25g butter.
2 medium brown onions, peeled, diced.
Salt and pepper to taste.
¼ cup brandy.
1 ½ cups beef stock.
1 tsp balsamic vinegar.
2 tblsp cornflour.
Finely chopped parsley for garnish.
Method.
Preheat the oven to 200°C. Combine the meat, onion, origanum, breadcrumbs, egg and the salt and pepper into a bowl and mix until of a uniform consistency. Using a teaspoon and wet hands, form the mixture into small balls [you should be able to make about two dozen]. Place the meatballs on a greased oven tray and bake for 30 minutes.
Meanwhile, melt the butter in a frying pan over a hot flame and sauté the onions until they are well caramelised. Add salt and pepper to taste, deglaze with the brandy and add the stock and the balsamic vinegar. Bring the mixture to the boil, quench to cornflour in a little water and add to the mixture. Stir until the mixture thickens, remove from the hob and zap with a kitchen wand to an even consistency. Place the meatballs in a warm serving bowl, cover with the gravy and garnish with the chopped parsley.
Serve with: Roast or mashed potatoes and green vegetables of choice.
Serves: 2.
Poddimok 