Lamb in Dill Sauce with Tagliolini


serves 4
60 ml (4 tbsp) oil
1 medium onion, peeled and diced
450 g (1 lb) minced lamb
15 g (2 tbsp) fresh white breadcrumbs
salt and freshly ground pepper
7 g (1 tbsp) parsley, chopped
1 egg, beaten
2.5 ml (1/2 tsp) Worcestershire sauce
450 g (1 lb) fresh tagliolini verdi or fettucini
12.5 g (1/2 oz) butter, melted
2 egg yolks
300 ml (1/2 pt) sour cream
10 g (2 tsp) dried dill
juice of 1 lemon
dill or parsley, freshly chopped


1. Heat half the oil in a frying pan and cook the onion over a low heat until soft and transparent.

2. Drain from the pan with a slotted spoon and reserve the remaining oil. Put the onion in a mixing bowl and allow to cool.

3. Add the minced lamb to onion with the breadcrumbs, seasoning, beaten egg and Worcestershire sauce.

4. Mix well and with floured hands shape the mixture into balls 2.5cm (1 in) in diameter. Roll them lightly in seasoned flour.

5. Add the remaining oil to the pan and brown the meatballs over a high heat for about 1 minute each side.

6. Reduce heat and continue cooking for about 8 minutes.

7. Cook the fresh green tagliolini or fettucini for 2 - 3 minutes in boiling salted water with a few drops of oil.

8. Drain the pasta and toss in a little melted butter with a shake of nutmeg.

9. Arrange meatballs on the pasta and keep warm for a few minutes until the sauce is made.

10. To make the sauce, mix the egg yolks with a little cream and then add the dill.

11. Add the remaining cream to the juices in the pan in which the meat was fried.

12. Stir well, add some of the warm cream to the egg and return to the pan. Add lemon juice and warm through.

13. Pour the warmed sauce onto the meatballs, sprinkle with fresh dill or parsley and serve immediately.

14. Do not boil the sauce if you are re-heating it.

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