Mediterranean Lamb Meatballs

I adore lamb...my family, not so much.  So I have to come up with ways to make lamb fun, and most of the time it is in the form of a meatball.  I also happened to have some feta on hand that needed to be used, and you can't go wrong with kids when you coat anything in cheese, right?  Right!  

2 tbsp. olive oil

1 lb. ground lamb

1/2 c. almond meal

1/4 c. sun dried tomatoes, finely chopped

1 c. feta

1 tbsp. dried oregano

pepper to taste

1/2 c. vegetable stock

1 tbsp. olive oil

1 head fennel, thinly sliced

1 bunch of baby carrots

1 zucchini, cut lengthwise, then sliced

salt and pepper to taste

Mixed lamb, almond meal, tomatoes, 1/2 c. feta and oregano together.  Shape into meatballs.  Preheat 2 tbsp. olive oil in large saute pan over medium heat.  Add meatballs, cooking about 3 minutes each side until they are golden brown and done, about 15 total minutes.  In a different pan over medium high, heat 1 tbsp. oil and then add vegetables.  Stir often until they are done and start to caramelize.  In a small saucepan add vegetable stock and 1/2 feta.  Cook over medium high heat until the feta starts to melt into the stock. Reduce by half, whisking often.  When the sauce is done, use an immersion blender   to get uniform consistency.  Serve over the top of the meatballs.  Salt and pepper to taste

Lamb Za'atr with Vegetables

1 lb. lamb leg, cut into bite size pieces

1/2 head cauliflower, cut into small florets

1 red bell pepper, seeded and chopped

1 zucchini, cut in half lengthwise and then sliced

1 c. sweet potato, small dice

1/2 onion, chopped

1/4 c. cilantro, minced

1 tbsp. coconut oil

2 tbsp. Za'atr seasoning.  

1/2 c. vegetable stock

Heat oil in large saute pan over medium high heat.  Salt and pepper lamb.  Cook lamb quickly in pan so each side is brown and then remove all of the lamb from the pan.  If you need more oil, add some, otherwise, reduce heat and add in the onion and red bell pepper, cooking until they are both started to soften.  Then add the cauliflower and sweet potato. Add about 1/4 c. of the stock and allow it to reduce.   Add the zucchini, lamb, seasoning and remaining stock.  Cook over medium heat, stirring often to incorporate seasoning well with meat and vegetables.  Cook until remaining fluid is reduced by half.  Check the sweet potato and cauliflower to make sure they are cooking through.  Remove and finish with salt, pepper and minced cilantro to taste.