Such a simple and satisfying way to enjoy locally pastured raised ground lamb. This recipe was featured at the 2019 Winter Wine Soirée and is a great option for your next big gathering!
1 pound ground lamb
3 tablespoons red onion, finely chopped
1 small garlic clove, minced or crushed in a garlic press
1 egg, slightly beaten
2 tablespoons breadcrumbs (New Cascadia makes a gluten free version)
1 tsp cumin
1 Tbsp mayonnaise
½ tsp dried mint
¾ tsp kosher salt
2 Tbsp olive oil
Mix lamb, red onion, garlic, egg, bread crumbs, cumin, mayonnaise, mint and salt. Mix thoroughly. Form the mixture into 1” meatballs and place on a greased cookie sheet. Broil 4” from heat for 2 ½ minutes; turn over and broil 2 ½ minutes more. Squeeze lemon juice over the top.