Lamb In Dill Sauce - cooking recipe

Ingredients

4 Tbsp. oil
1 onion, chopped
1 lb. ground lamb
2 Tbsp. breadcrumbs
salt and pepper
1 egg, beaten
2 tsp. dried dill weed
1 Tbsp. chopped parsley
1/2 tsp. Worcestershire
juice of 1 lemon
2 egg yolks
1 1/4 c. sour cream
2 tsp. dried dill weed
hot, cooked noodles

Preparation

Heat 2 tablespoons of the oil and saute onion in a frying pan. Remove with a slotted spoon to a mixing bowl and let cool.
Add meat, crumbs, seasoning, beaten egg, 2 teaspoons dill, parsley and Worcestershire.
Mix well and form into meatballs.
Add remaining oil to frying pan and saute meatballs about 8 minutes, shaking pan to keep from sticking.
Remove to a platter and keep warm.
Mix egg yolks, lemon juice and a small amount of sour cream in a small bowl.
Add to the pan juices, blending well.
Then add remaining sour cream and dill.
Serve meatballs over noodles, ladling the sauce over all.
Serves 4.