Lamb Meatball and Veggie Skewers with Herb Sauce

Total time: 1 hour, 30 minutes

Yield: 6 skewers

6 wooden skewers

1 pound Atkins Ranch ground lamb

2 large eggs

2/3 cup Italian breadcrumbs

1 teaspoon olive oil

1/2 cup finely minced yellow onion

1 clove minced garlic

1/4 teaspoon coriander seeds, crushed 1/4 teaspoon red pepper flakes

1/2 teaspoon kosher salt freshly ground black pepper,

to taste

1 medium red onion, cut into

1-inch stacks

1 medium green bell pepper, cut into

1-inch stacks

1 medium red bell pepper, cut into

1-inch stacks

Herb Sauce:

1 cup flat leaf parsley

2 teaspoons fresh rosemary

leaves, minced

2 tablespoons capers

1 lemon, juice only

2 cloves garlic

1/4 cup extra-virgin olive oil

grilled Italian bread, for serving Soak skewers in water 10 minutes.

In large bowl, break apart ground lamb; add whisked eggs and breadcrumbs.

In small saute pan, add olive oil then saute yellow onion, garlic clove, coriander seeds, red pepper flakes, salt and pepper, to taste, about 5 minutes, until onion is translucent and spices are fragrant. Add to bowl with lamb. Mix until combined and form into roughly 1 1/2-ounce balls.

Add meatballs to skewers, alternating with onions and peppers. Cover and refrigerate 1 hour to ensure meatballs hold together during grilling.

To make herb sauce: In immersion blender, blend parsley, rosemary, capers, lemon juice, garlic and olive oil until smooth. Refrigerate until serving.

Preheat grill to medium-high heat.

Grill skewers about 3 minutes on each side, or until meatballs reach 150 F internal temperature. Rest 5 minutes. Serve with dipping sauce and grilled Italian bread.