Name: Lamb and olive balls with anchovy aïoli
Cook time: 50 min
Total time: 50 min
Ingredients: 625 gram minced lamb; 1 red onion (170g), chopped finely; 2 clove garlic, chopped finely; 4 drained anchovy fillets, chopped finely; 2 teaspoon finely grated lemon rind; 1 tablespoon finely chopped fresh thyme; 2 tablespoon finely chopped fresh flat-leaf parsley; 30 pimiento-stuffed green olives (150g); 1/2 cup (75g) plain (all-purpose) flour; 2 eggs, beaten lightly; 2 cup (340g) polenta; vegetable oil, for shallow-frying; Anchovy aïoli; 2 egg yolks; 2 drained anchovy fillets; 1 clove garlic, chopped coarsely; 1 teaspoon finely grated lemon rind; 1 tablespoon lemon juice; 3/4 cup (180ml) olive oil

Ingredients

625 gram minced lamb

1 red onion (170g), chopped finely

2 clove garlic, chopped finely

4 drained anchovy fillets, chopped finely

2 teaspoon finely grated lemon rind

1 tablespoon finely chopped fresh thyme

2 tablespoon finely chopped fresh flat-leaf parsley

30 pimiento-stuffed green olives (150g)

1/2 cup (75g) plain (all-purpose) flour

2 eggs, beaten lightly

2 cup (340g) polenta

vegetable oil, for shallow-frying

Anchovy aïoli

2 egg yolks

2 drained anchovy fillets

1 clove garlic, chopped coarsely

1 teaspoon finely grated lemon rind

1 tablespoon lemon juice

3/4 cup (180ml) olive oil

Method

1.Combine lamb, onion, garlic, anchovy, rind and herbs in large bowl. Roll a tablespoon of mixture into a ball around each olive; place on tray. Refrigerate 1 hour.

2.Meanwhile, make anchovy aïoli. Blend or process egg yolks, anchovy, garlic, rind and juice until smooth. With motor operating, gradually add oil in a thin stream; blend until thick, season to taste. Drizzle with extra olive oil, to serve.

3.Toss balls in flour; shake away excess. Dip balls in egg, then roll in polenta; place on tray. Refrigerate 1 hour.

4.Heat oil in medium frying pan; shallow-fry meatballs, in batches, until cooked. Drain on absorbent paper.

5.Serve meatballs with aïoli and lemon wedges.

For a quick version of anchovy aïoli, stir finely chopped anchovies, garlic, rind and juice into your favourite mayonnaise.
Note

Woman's Weekly Food

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Ingredients

Method

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