Categories: Meals

Ingredients

• 1 1/2 lb. ground lamb
• Salt and pepper
• 1 cup mixed fresh dill, cilantro and parsley leaves, finely chopped
• 2 to 3 tbsp. grated onion
• 1 egg, lightly beaten
• 1 tbsp. olive oil
• 3 garlic cloves, finely chopped or grated
• 1 tsp ground caraway
• 1 tsp ground cumin
• 1 cup plain yogurt
• 1/3 cup fresh mint leaves, finely chopped
• 1/4 cup well-stirred tahini
• Juice of 1 lemon
• Baby kale or Little Gem lettuce, tossed with lemon juice, olive oil and salt

Directions

1. Preheat the oven to 425. Line a rimmed baking sheet with parchment paper.

2. In a medium bowl, season the lamb with salt and pepper. Mix in half the fresh herbs, the onion, egg, 1 tbsp. oil, two-thirds of the garlic and the caraway and cumin. Roll into 24 meatballs; arrange on the baking sheet, spacing them evenly apart. Roast until browned and cooked through, 12-15 minutes.

3. In another medium bowl, whisk the yogurt, mint, tahini, lemon juice, and the remaining herbs and garlic; season.

4. Arrange the meatballs on a bad of greens. Serve with the sauce.

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