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

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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Ingredients

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