Ingredients
1 lb ground lamb
1/4 cup chopped roasted garlic cloves
1/2 cup chopped kalamata olives
2 tsp cinnamon
2 tbsp ground cumin
1 tsp salt
2 eggs
Preparation
Stir together lamb, garlic, olives, spices and salt. Beat the eggs, then add to the lamb mixture. Thoroughly work everything together with your hands, then cover with plastic wrap and refrigerate for 30 minutes.
Roll into 2 inch balls, and place on lightly greased baking sheet. Bake in a 425 degree oven until no longer pink in the middle, about 20 minutes.
Serve with 2010 Turley “Hayne Vineyard” Zinfandel, Napa ($100) or 2010 Dogwood Cellars Zinfandel, Mendocino ($34)
