One of my favorite ways to have lamb is to grill lamb meatballs. I play around with a lot of variations, such as this one. Another approach is mixing cumin, spring/red onions and a few supporting players together. Tonight, I tried a new combination and Lisl was really happy with the results, so I’m recording it here (no picture, sorry!). The combination of the lemon zest and fresh thyme really give it a bright flavor.
The following measurements are a rough approximation:
1 lb ground lamb
thyme leaves from 5 or 6 fresh sprigs
1 tsp kosher salt (halve this if you use table salt)
large bunch of parsley, finely chopped
zest from 1 lemon
several grindings of fresh pepper
Combine the ingredients in a bowl with your hands, and form into meatballs about 1.5 to 2 inches in diameter. I made 9 meatballs from 1 lb of ground lamb. Grill them, turning periodically so that multiple sides of the meatball get seared and it starts to firm up. I did not find that these needed a sauce, but a bit of fresh lemon juice, or a sauce of lemon juice mixed into greek yogurt might be nice.
Make sure you wash your lemon well before zesting, since they are often sprayed. I’ll also note that lamb can be really hit or miss in the U.S. A lot of lamb sold here is too old, which I didn’t even realize until marrying an Australian and realizing how good lamb is down under. We do not eat lamb that often, but when we do, we get it from a very good butcher who works with carefully chosen local farms.