Lamb Meatball Stew

A different type of meatball for a different type of stew. Give it a try.


2 pound ground lamb
1 cup coarse soft bread crumbs
1/4 cup chopped onion
1/4 cup milk
1 egg
2 teaspoons salt
1/2 teaspoon rosemary, crumbled
2 tablespoons butter or margarine
2 tablespoons flour
2 1/2 teaspoons grated lemon rind
1/4 cup lemon juice
1 3/4 cups water
2 pounds frozen peas and carrots

Mix lamb, bread crumbs, onion, milk, egg, 1 teaspoon of 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 lamb. Pour off all drippings, then add back to pan two tablespoonsful of drippings.

Blend in flour, lemon rind and juice, remaining teaspoon of salt, and water. Cook, stirring constantly, until gravy thickens. Stir in vegetables and meatballs. Cover and simmer, stirring several times, about 35 minutes or until vegetables are tender. Serves six.

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