SPRING MENU lamb balls with herbs and yogurt sauce

INGREDIENTS FOR 6 PERSONS

• 800g of mince grass-fed lamb 
• 1 shallot
• 1 garlic clove
• 1 tsp of ground cumin
• 2 tsp of paprika
• 5 pinches of espelette chili pepper
• 40g of butter
• 1/2 bunch of coriander
• 1/2 bunch of mint
• 100g of breadcrumbs
• 1 egg
• Sunflower oil for cooking
• 2 plain Greek yogurts
• 1 garlic clove
• 3 pieces of coriander
• a pinch of espelette chili pepper

METHOD 

1. Prepare the yogurt sauce: peel and finely mince the garlic clove. Combine the Greek yogurts with the lemon juice, garlic clove and chopped coriander in a bowl. Season with the Espelette pepper. Cover with cling film and let stand in the fridge until ready to serve.

2. Prepare the meatballs: peel and roughly chop the shallot and the garlic clove.

3. Place the meat, shallot, garlic clove, herbs, spices, breadcrumbs and egg in the bowl of a food processor. Salt then mix to obtain a stuffing.

4. Shape the meatballs the size of a golf ball then panfry them with the sunflower oil in a panfry. Once they are brown, then place them on a baking sheet covered with absorbent paper.

5. Place the meatballs in a soup plate. Serve immediately with the yogurt sauce.