Lamb Meatballs with Garlic Turmeric Tahini

For the Meatballs

• 1 lb ground lamb
• 1 small yellow onion, grated or minced
• 1/2 cup loosely packed fresh parsley, finely chopped
• 1/2 cup loosely packed mint leaves, finely chopped
• 1/4 cup (about 6) prunes, chopped
• 1/4 cup chopped pistachios, plus a sprinkle more for garnishing
• 1 egg
• 1 tsp Aleppo pepper
• 1/2 tsp ground cumin
• 1/2 tsp fennel seeds
• 1 tsp salt, or to taste
• Brightland Rosette Garlic Olive Oil
• fresh dill, torn for garnish

For the Garlic Turmeric Tahini

• 1/4 cup tahini
• 1 Tbsp of Brightland Rosette Garlic Olive Oil
• 1 Tbsp of Brightland Parasol Champagne Vinegar
• 1/2 tsp turmeric
• Salt, to taste
• Water, as needed

1. Preheat the oven to 425F.
2. In a large bowl combine the lamb, onion, parsley, mint, prunes, pistachios, egg, Aleppo pepper, cumin, fennel seeds, and salt. Mix well until fully combined.
3. Drizzle a large baking sheet with Rosette Garlic Olive Oil.
4. Roll the lamb into golf ball size meatballs and place on the baking sheet in a single layer.
5. Drizzle the tops of the meatballs with Rosette Garlic Olive Oil.
6. Bake for 18-20 minutes until the meatballs are fully cooked, flipping once at the halfway mark.
7. In the meantime prepare the garlic tahini by whisking the tahini, Rosette Garlic Olive Oil, Parasol Champagne Vinegar, turmeric, and salt in a small bowl. Add water one tablespoon at a time as needed until it’s smooth and pourable. Taste for seasoning.
8. To serve, spread the garlic turmeric tahini onto a platter with the lamb meatballs on top.
9. Garnish with fresh dill and a sprinkle of chopped pistachios. Enjoy immediately!