Instructions: Put the lamb onion potato egg salt and pepper and parsley in a bowl and mix well.

Take tbsp of the mixture and form into balls. Roll in flour and chill in the fridge for about half an hour.

Melt the butter in a flameproof casserole on the simmering plate.

Fry the meatballs until browned.

Pour in the stock lemon juice and rind.

Cover and bring to the boil.

Transfer to the simmering ovenand cook for about 1 hour.

Return the casserole to the simmering plate. Stir in the slaked cornflour bring to the boil stirring to thicken the sauce.

Taste adjust seasoning and serve.

The lemon imparts a fresh taste to lamb. The meatballs can be made in advance and then browned and cooked when needed.

Serves 4

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