Ingredients
1 lb. ground lamb, not too lean
4 eggs
2 cups chopped green onions
Juice from 1 1/2 lemon
Zest of one lemon
2 tablespoons minced fresh rosemary
1 cup fresh breadcrumbs
1/2 cup freshly grated Parmesan cheese
1/2 cup flour
4 tablespoons olive oil
1 cup dry white wine
2 cups vegetable broth
A small hand full of fresh parsley
Salt and pepper to taste
Directions
With your hands, gently mix the lamb with 1 egg, 1/2 cup of the chopped onions, juice of 1/2 of a lemon and all the zest, breadcrumbs, cheese and 1 tablespoon of the rosemary salt and pepper to taste. Divide into 8 equal parts and form the meatballs. Roll the meatballs in the flour.
Heat the oil in a large terracotta casserole (the bottom part of our bread pot is perfect). Add the meatballs and brown lightly on all sides. Add the rest of the spring onions and the minced rosemary and sauté until the onions are soften (about 3 to 5 minutes). Pour in the wine and cook until evaporated. Add the broth; lower the heat and cook covered for about 5 minutes. Uncover and cook for a few more minutes and then turn heat off.
Whip the eggs lightly in a bowl, add a little of the sauce from the lamb into the eggs to acclimate them slowly to the temperature. Whisk in the rest of the lemon juice into the egg mixture, pour over the lamb and stir with a wooden spoon.
Check the seasoning and adjust if necessary, and serve over polenta sprinkled with a little parsley.
