This is a deconstructed and simplified version of our Lamb Meatballs with Pomegranate Glaze. You can serve this with in wraps or pitas with hummus and vegetables.
1 1/2 lbs. ground lamb
1/2 onion, finely chopped
1 large clove garlic, chopped
2 tsp. kosher salt
3 Tbsp. chopped parsley
1 1/2 Tbsp. maple syrup
2 Tbsp. balsamic vinegar
1/4 tsp. nutmeg
1/4 tsp. coriander
Extra virgin olive oil
Saute garlic and onion in a little olive oil with nutmeg and coriander.
Add lamb and brown.
Drain excess fat.
Return to heat. Add salt, syrup, and vinegar; bring to a boil, then reduce heat and simmer to reduce.
Stir in parsley and serve warm.
Pairs well with spinach and goat cheese salad.