Ingredients:

  • 1 lb Ground Lamb (80/20 lean-to-fat ratio)
  • 1/2 cup Panko breadcrumbs
  • 3 tbsp Whole milk
  • 1 Large egg, lightly beaten
  • 3 cloves Garlic, grated into a paste
  • 1 tsp Cumin seeds, toasted and crushed
  • 1/2 tsp Ground coriander
  • 1/2 tsp Smoked paprika
  • 1/4 cup Fresh mint, finely chopped
  • 1/4 cup Fresh flat-leaf parsley, finely chopped
  • 1 tsp Lemon zest
  • 1 tsp Kosher salt
  • 1/2 tsp Cracked black pepper
  • 1 tbsp Olive oil

Instructions:

  1. In a large mixing bowl, combine the Panko breadcrumbs and whole milk. Let the mixture sit for 5 minutes until a thick paste (panade) forms.
  2. Whisk the lightly beaten egg, garlic paste, cumin, coriander, smoked paprika, fresh mint, parsley, lemon zest, salt, and pepper into the breadcrumb paste until well incorporated.
  3. Add the ground lamb to the bowl. Using lightly dampened hands, gently fold the meat into the spice paste until just combined. Avoid overworking the meat to ensure a tender texture. Shape into 4 (1.5-inch) rounds.
  4. Heat 1 tablespoon of olive oil in a 12-inch cast-iron skillet over medium-high heat until shimmering. Add meatballs in batches to avoid crowding.
  5. Sear the meatballs for 8-10 minutes, turning carefully, until a deep brown crust forms and the internal temperature reaches 160°F (71°C).