Quick & Easy

Lamb and olive balls with anchovy aïoli

Flavour-packed lamb and olive balls served with anchovy aioli and lemon wedges.
lamb and olive balls with anchovy aïoli
30 Item
50M

Ingredients

Anchovy aïoli

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

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