Minty Lamb Balls

Preparation info

  • Difficulty


Appears in

Far Flung Floyd

Far Flung Floyd

By Keith Floyd

Published 1994

  • About


  • 350 g (12oz) lean lamb, roughly chopped
  • 50 g (2oz) pork dripping
  • 1 tablespoon light soy sauce
  • 1 teaspoon soft brown sugar
  • 3 shallots, finely chopped
  • Good fistful of fresh mint leaves, finely chopped
  • 1 egg white
  • 1 teaspoon cornflour
  • Plain flour

For the Glaze

  • 2 teaspoons light soy sauce
  • 2 teaspoons dry sherry
  • 2 teaspoons groundnut oil
  • 1 teaspoon sweet chilli sauce
  • 1 teaspoon hoisin sauce
  • groundnut or sunflower oil for deep-frying


Put the lamb into a food processor and whizz until minced. Add the dripping and whizz again. Pop in the soy sauce, sugar, shallots, mint, egg white and cornflour and blend briefly until well mixed.

With lightly floured hands, divide and shape into walnut-sized balls. Toss them in a little flour to coat. Put the glaze ingredients into a small saucepan and bring to the boil, stirring well. Remove from heat.

Heat the oil in a wok or deep frying pan and fry the meatballs a few at a time for about 3–5 minutes, or until golden brown. Drain well and roll in the glaze. Serve warm.