I'm not sure why lamb isn't enjoyed as much here in the U.S. as in other places around the world. Personally, I love lamb--both for it's nutrition and flavor.
Lamb is a nutrient-rich meat, offering protein, healthy fats and the vitamins and minerals niacin, selenium, zinc and B12. You can learn more about lamb nutrition here.
From a sustainability perspective, I love that many lamb farmers are dedicated to pasture raising their animals, which is why lamb contains omega-3's as part of its fat profile.
If you're not familiar with lamb, meatballs are easy to make and can be enjoyed in a variety of ways--on top of pasta, paired with vegetables to make a kebab, and as appetizer-sized sliders.
The below recipe is for roasted lamb meatballs, but you can just as easily grill them. In fact, I'd love to see lamb be a part of more backyard barbecues. Should you want to experiment with different cuts of lamb, here's a lamb cooking guide so that you know how to cook each type of cut.
(gluten-free, grain-free, dairy-free, no added sugars)
Yield: approximately 10 meatballs
1 egg, whisked
1 teaspoon garlic powder
1 teaspoon smoked paprika
1 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon black pepper
1 lb. ground 100% grass-fed lamb
1/4 cup white onion, minced
1/4 cup parsley, finely chopped
Preheat oven to 375 degrees. Place a sheet of parchment paper on a large baking sheet.
In a large bowl, whisk together the egg, garlic powder, paprika, cumin, salt and pepper until well combined. Add the ground lamb, onion and parsley. Using your hands, work the meat mixture until all ingredients are evenly incorporated. Using an ice cream scooper and your hands, create even ball sizes and place on baking sheet.
Bake the meatballs for 10 minutes. Flip the meatballs over and bake another 8-10 minutes, or until meat is cooked through.