1 pound ground lamb, room temperature 1 egg, beaten 1/4 cup almond meal (optional, and bread crumbs would be fine if you're not being gluten-free) 2 tablespoons dried parsley 2 tablespoons dried peppermint (I stole it out of my tea jar) 1 or 2 tablespoons _ras el hanout_ spice mix. (See below) the zest from one lemon, chopped fine one tablespoon fresh ginger root, chopped fine
mix ingredients gently, trying not to overwork the meat.
Pan-fry in a couple tablespoons of olive oil on all sides (6-10 minutes total or so), then bake at 200°F for 20 minutes.
Ras el hanout There's no one perfect recipe, but mine was approximately equal parts of: