Ingredients

• 1 whole lemon, zest and juice
• 5 clove garlic
• 1 bunch parsley
• 40 grams finely chopped parsley
• salt and pepper
• 250 grams lamb fat
• 1 kilogram ground lamb
• 150 mililiters extra virgin olive oil

Directions

1. Heat oven to 190°C (375°F).
2. In a clean, cold bowl, combine lamb meat, fat, salt and pepper and chopped parsley.
3. Form into 4cm round balls and place on a tray.
4. Roast meatballs in oven for 25-30 minutes, until done.
5. In a food processor, combine parsley, garlic, lemon zest, a little bit of the juice. Pulse until finely minced. Add juice a little at a time if the mixture is too dry to process.
6. Empty food processor into a bowl. Mix olive oil in by hand. Season with salt, pepper and lemon juice.

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