Greek Lamb Meatballs



2 fl oz Semi-skimmed Milk
4 oz Fresh Breadcrumbs
1 ½ lb Minced Lamb
200g sliced onion
1 tablespoon Cheddar, grated (optional)
1 Egg, beaten
2 oz Flour
4 tablespoons chopped Parsley
1 teaspoon chopped Fresh Mint
½ teaspoon ground coriander and some fresh coriander
½ teaspoon cumin, 1 clove crushed garlic, ½ teaspoon salt
N.B. Items in bold are available at all MF outlets.
Mix milk and breadcrumbs in a bowl. Pour off milk after squeezing bread.
Add lamb, onions, herbs, cheese and egg and mix well. Season to taste and let stand for 30 minutes.
Break off a portion about the size of a walnut and roll it into a ball between the palms of your hands. Continue to make meatballs in this way using up all the mince.
Roll each meatball in flour. Pour olive oil in a pan to a depth of ½ inch. Fry meatballs in batches. When browned remove from pan and place on absorbent paper.
Garnish with mint. Serve with rice cooked with saffron. Also serve  with a *yoghurt and mint sauce or **lemon and coriander sauce.
*Yoghurt and Mint Sauce
Add chopped mint to two tubs of plain yoghurt. Season with salt and pepper to taste.
**Lemon and Coriander Sauce
Whisk 4 egg yolks until pale and fluffy. Whisk in 4 tablespoons lemon juice and 8 fl oz water. Place the bowl over a saucepan of gently simmering water until mixture thickens. Stir in 1 oz of chopped fresh coriander and serve immediately.