With a quick roll between your hands, spiced ground lamb bundles into flavorful little meatballs. Their richness is offset by a cooling cucumber salad and herb-packed fluffy rice.
Note: The lamb may arrive frozen for freshness. Store it in the refrigerator to defrost before cooking. If you need to defrost it same day, place the sealed package in a bowl of cold water, and leave the tap running in a thin stream for about 30 minutes.
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What You Get
Spiced ground lamb (see note below)
Cooked white rice
What You'll Need
Salt and freshly ground pepper
Chop half of the cucumbers into bite-size pieces, reserving the rest for another use. Finely chop 2 cloves garlic. Chop all of the parsley and dill, including a bit of the stems.
In a bowl, combine the cucumbers, garlic, ¼ cup of the parsley, and ½ cup of the dill. Add the yogurt and 2 tablespoons olive oil, season with salt and pepper, and stir to combine.
Roll the lamb into meatballs about 1½ to 2 inches in diameter (you should have 12 meatballs). In a large frying pan over medium-high heat, warm 3 tablespoons olive oil. When the oil shimmers, add the meatballs and cook until browned and firm, 2 to 3 minutes per side. Transfer to a plate.
Meanwhile, reheat the rice in the microwave until steamed through and warm, 1 to 2 minutes or according to package instructions. Transfer the rice to a bowl and fluff with a fork. Add the juice of 1 lemon, 1 tablespoon olive oil, and the remaining herbs. Season with salt and pepper. Slice the other lemon into wedges.
Spoon the herbed rice onto plates, top with the lamb meatballs, and dollop with the cucumber salad. Serve warm, with the lemon wedges for squeezing.