Moroccan Lamb Meatballs With Harissa

Recipe Directions

1. For best results, take the lamb out of the refrigerator 10 minutes before starting to cook. If you skip this step, you may need to cook the lamb longer than this recipe card indicates. Preheat your oven to 350 degrees fahrenheit. Line a baking tray with foil.
2. Open the container of potatoes (a). Carefully drain the water by using the lid to hold the potatoes in the container while the water drains. Heat a skillet or saute pan over medium-high heat for 2 minutes. When the pan has warmed up, add the potatoes to the pan. Season with a pinch of salt and pepper.
3. Cook for 4-5 minutes, stirring occasionally.
4. While the potatoes are cooking, cut open the package of lamb (b) and place on a plate. Divide the meat into equal portions, approximately the size of a golf ball. (You will have enough lamb to make 2 meatballs per serving). Season the meatballs with a pinch of salt and pepper.
5. When the potatoes have finished cooking, spoon them on to the baking tray with foil. Try to keep them on one side of the tray. Put the pan back over medium-high heat. If the pan looks dry, add another tbsp of oil. Place the lamb meatballs in the pan. Sear the meatballs for 3 minutes, then use tongs to turn them over and sear the other side for 3 minutes. After searing, place the meatballs on the baking tray beside the potatoes.
6. Add the peppers and onions (c) to the baking tray on top of the potatoes. Season with a pinch of salt and pepper. Place the pan in your 350 degree oven. Bake for 5 minutes.
7. When the cook time is up, remove the baking tray from the oven. Spoon the potatoes, peppers and onions on to your serving plates. Place the meatballs on the side. Spoon the harissa sauce (d) on top of the meatballs. Drizzle the cucumber yogurt dressing (e) over everything.