Lamb Kofta Meatballs With Tahini Sauce and Roasted Vegetables

• 1½ pound ground lamb
• ½ grated yellow onion
• ¼ cup mint, minced
• ¼ cup parsley, minced
• 4 cloves garlic, minced or grated on a microplane
• 1 tsp ground coriander
• ¾ tsp allspice
• ½ tsp cinnamon
• 2 tsp salt
• 2-3 Tbs avocado or coconut oil to cook with

Tahini Sauce:

• 2 cloves garlic, minced or grated on a microplane
• ¼ cup tahini sauce
• 1 Tbs lemon juice (about 1 lemon)
• 1 Tbs olive oil
• Salt to taste
• 1-4 Tbs water to thin

Directions:

1. Place all ingredients in a food processor, blender or use an immersion blender to blend well. Start with 1 Tbs water, adding more as necessary.

Roasted Vegetables:

• 1 head cauliflower, chopped into florets
• 1 head broccoli, chopped into florets
• ½ pound Brussels sprouts, trimmed and halved
• 5-6 Tbs avocado or coconut oil
• Salt and pepper

Directions:

1. Preheat oven to 450F.
2. Put two large baking sheets in the oven to preheat while you prepare the vegetables.
3. Mix vegetables, oil, salt and pepper in a large bowl making sure they’re all coated well and seasoned.
4. Remove the baking sheets from the oven with mitts and divide the vegetable mixture between the two pans. You should hear a sizzle when the veggies hit the baking tray. Use your hands or tongs to separate the vegetables as much as possible so they’re not touching.
5. Quickly put back in the oven and roast for 12 minutes, use tongs to stir and then roast 8-10 minutes more until browned.