Gluten-Free Lamb Meatballs with Mediterranean Herbs and Yogurt Dip

• 1 cup torn crustless gluten-free bread
• 2 cloves garlic
• 3 1/2 tablespoons olive oil
• 1 cup finely minced yellow onion
• 1 pound ground lamb
• 1 teaspoon kosher salt
• 1 teaspoon ground cumin
• 1/8 teaspoon cayenne pepper
• 2 tablespoons finely chopped fresh cilantro
• 2 tablespoons finely chopped flat-leaf parsley
• 2 tablespoons roughly chopped pine nuts
• 2 tablespoons currants
• 1 egg beaten

1. Soak the torn bread in 1/2 cup water in a small bowl for 10 minutes. Squeeze out the excess water and set the bread aside.
2. Finely chop one garlic clove. Heat 1 1/2 tablespoons of olive oil in a skillet over medium heat. Add the chopped garlic and the onion and cook, stirring occasionally, until the onion is soft, about 10 minutes. Remove from heat and set aside.
3. Crush or press the remaining garlic clove into a paste. In a large bowl, combine the garlic paste, ground lamb, soaked bread, the sautéed onion mixture, salt, cumin, cayenne, cilantro, parsley, pine nuts, currants, and the beaten egg. Mix well and chill the mixture for 30 minutes to firm up.
4. Preheat the oven to 400°F (200°C). Shape the lamb mixture into 24 meatballs, about 2 tablespoons of mixture each.
5. Heat the remaining 2 tablespoons of olive oil in a large cast-iron or heavy skillet over medium-high heat. In batches, add the meatballs in a single, uncrowded layer and brown the bottoms for about 2 minutes. Turn them to brown the other side for about 2 minutes. Transfer browned meatballs to a baking sheet and finish cooking in the oven for 5 to 6 minutes.
6. Remove the meatballs from the oven and arrange on a platter. Add a decorative pick to each meatball if desired and serve warm with the Herb Sauce.

Herb Sauce (Charmoula) — Makes about 1 cup

1. This bright, herb-forward sauce is olive oil based and keeps covered in the refrigerator for up to three days. It’s also delicious spooned over scrambled eggs.

   Ingredients for the sauce:

   • 1/2 bunch cilantro, leaves and stems coarsely chopped
   • 1 bunch flat-leaf parsley, leaves only, coarsely chopped
   • 1 clove garlic
   • 1/2 seeded jalapeño pepper
   • 6 tablespoons olive oil
   • Kosher salt, to taste
   • 2 teaspoons lime juice

   In a blender or food processor, pulse the cilantro and parsley with the garlic, jalapeño, and olive oil until you have a loose, slightly thick paste. Season to taste with kosher salt. Stir in the lime juice just before serving.