Lamb-Almond Meatballs over Farro

1. Lamb & Almond Meatballs

Preheat oven to 375°F (190°C). In a large bowl, combine lamb, panko breadcrumbs, onion, garlic, parsley, mint, and all the spices. Add the egg and chopped almonds, mixing thoroughly until combined. Form into small meatballs and place on a greased baking sheet. Drizzle lightly with oil and bake for 20-25 minutes, or until golden brown and cooked through.

2. Grains with Leek and Farro

In a pot, bring water to a boil with a pinch of salt. Add farro and simmer for 15-20 minutes until tender. Sauté leeks in a pan with a drizzle of oil until softened. Stir into the cooked farro.

3. Carrots & Feta

Toss carrots with blackened seasoning, salt, and oil. Roast at 400°F (200°C) for 20 minutes or until tender and slightly caramelized. Sprinkle with crumbled feta, chopped mint, and a pinch of black pepper before serving.

4. Tzatziki Sauce

In a bowl, combine Greek yogurt, grated cucumber, minced garlic, olive oil, salt, and lemon juice. Stir in fresh dill and sweet paprika for a creamy and tangy finish.

5. Assembly

Serve the lamb meatballs over a bed of farro with the roasted carrots on the side. Drizzle tzatziki sauce generously over the dish or serve on the side for dipping. Garnish with additional herbs or a sprinkle of paprika for presentation.