Apricot Lamb Meatballs with Avgolemono Sauce
Full recipe at rhubarbandcod.com
Utensils needed:
- 454g (1lb) ground lamb
- 2 shallots (diced)
- 2 cloves garlic (minced)
- ⅓ cup dried apricot (diced)
- ⅓ cup breadcrumbs
- 1/4 cup fresh mint (finely chopped)
- 1 large egg
- 1 tsp herbes de Provence
- 1/2 tsp fennel seeds
- 1/2 tsp ground cardamom
- 1/2 tsp salt
- 2 tbsp olive oil
- 300g (10.5oz) uncooked Isaerli Couscous
- 225g (8oz) sugar snap peas
- additional mint leaves (for sprinkling)
- microgreens (for sprinkling)
- lemon wedges (for serving)
- 2 large eggs (seperated)
- 2 lemons
- 1 cup low-sodium beef stock
- 1/2 tsp salt