Everyone has things they do and don’t love to eat. So I’m willing to admit lamb doesn’t do it for me. When writing The Butcher’s Guide To Well-Raised Meat, Jessica Applestone raved about her lamb meatballs (lamb really does it for her) so much we decided to include the recipe (below) in the book. I knew I’d never make them myself, but was looking forward to at least trying them at some point. I got the chance a few weeks ago at an event for the book at The Brooklyn Kitchen. You know what? They were as delicious as Jess said they would be and I don’t even like lamb! Here’s how to make them:

Quick Lamb Meatballs

Ingredients
1     pound ground lamb shoulder
2     garlic cloves, minced
2     tablespoons chopped fresh cilantro (optional)
2     teaspoons harissa (may substitute a mixture of ground cumin, ground chile and smoked paprika)
1     teaspoon kosher salt
1/2   teaspoon freshly ground black pepper
Yogurt Sauce (recipe follows)

Directions
Preheat the oven to 350. Combine lamb, garlic, cilantro, harissa, salt and pepper. Roll 1-tablespoon balls and place on a baking sheet. Heat ovenproof pan over medium heat. When pan is hot, add 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 and drizzle yogurt sauce over the top.

Yogurt Sauce: Stir together 1 cup plain yogurt, 2 tablespoons chopped fresh cilantro or mint, 1 teaspoon harissa, a squeeze of lemon juice, salt and freshly ground black pepper.