Lamb In Dill Sauce

• 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

1. 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.
2. Add meat, crumbs, seasoning, beaten egg, 2 teaspoons dill, parsley and Worcestershire.
3. Mix well and form into meatballs.
4. Add remaining oil to frying pan and saute meatballs about 8 minutes, shaking pan to keep from sticking.
5. Remove to a platter and keep warm.
6. Mix egg yolks, lemon juice and a small amount of sour cream in a small bowl.
7. Add to the pan juices, blending well.
8. Then add remaining sour cream and dill.
9. Serve meatballs over noodles, ladling the sauce over all.
10. Serves 4.

oil, onion, ground lamb, breadcrumbs, salt, egg, dill weed, parsley, worcestershire, lemon, egg yolks, sour cream, dill weed, noodles

Taken from www.cookbooks.com/Recipe-Details.aspx?id=857680 (may not work)