Lamb’s moist meat provides a playground within which to explore a variety of spices, most notably those with a Mediterranean flair. These lamb meatballs, spiced with cumin (or comino as we say here in the valley), onion and paprika, just one combination of the many flavor profiles that lamb compliments, sets the stage for a meal that can be either casually eaten with Naan (or any pocket bread), above, or served over couscous, below. No matter how it’s served, the classic Tzatziki (my low fat, high flavor recipe) makes a great condiment. Of course, hummus (my favorite version) also makes a tasty addition to any Mediterranean meal.
