Kitchen Daily Editors

What's This?
Serving size 4
Total Time


1 lb ground lamb2 Tbsp garlic clove, minced2 tsp chopped fresh cilantro2 tsp harissa1 tsp kosher salt½ cup freshly ground black pepper1 Tbsp yogurt sauce (recipe follows)


Preheat the oven to 350°F. In a large bowl, combine the lamb, garlic, cilantro if using, harissa, salt, and pepper. Roll 1-tablespoon balls between your palms and place on a rimmed baking sheet. Set a large ovenproof pan over medium heat. When the pan is hot, add the meatballs and sear on all sides, 3 to 5 minutes total. Transfer to the oven and cook the meatballs for 4 to 6 minutes, until the insides are pink and the outsides are golden brown. Transfer to a serving dish, drizzle yogurt sauce over the top, and serve.




2 tsp plain yogurt
1 chopped fresh cilantro
a squeeze of lemon juice
salt and freshly ground black pepper


For the yogurt sauce: In a medium bowl, combine the yogurt, cilantro if using, harissa, and lemon juice; season with salt and pepper. Whisk until the yogurt is thin and creamy. Keep in the refrigerator for up to 7 days.


Recipe from The Butcher's Guide to Well-Raised Meat by Joshua and Jessica Applestone/ Clarkson Potter, a division of Random House, 2011.

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Tags: Appetizer, Dinner, Lunch, American, Easy, Quick

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