| Serves: makes 25 Ingredients: for the meatballs: 500g minced lamb 2 cloves garlic, crushed 2 x 5ml spoons mint sauce salt and freshly ground black pepper 1 medium egg beaten for the piquant dip: 50g demerara sugar 2 x 5ml spoons cornflour 3 x 15ml spoons water 4 x 15ml spoons redcurrant jelly 2 x 15ml spoons Worcestershire sauce to garnish: parsley sprigs Method: Put the lamb in a bowl and add the garlic and mint sauce. Season well with salt and pepper and bind the mixture with the egg. With floured hands, roll into walnut-sized balls. Heat a little oil in a frying pan, add the meatballs in batches and fry for about 10 minutes until golden brown. Drain on kitchen paper and keep warm. To make the dip, put the sugar, cornflour and water in a small pan, and blend in the redcurrant jelly and Worcestershire sauce. Bring slowly to the boil and cook, stirring, until smooth. Spear the meatballs onto cocktail sticks. Garnish with parsley and serve warm, with the dip. |