Lamb Meatballs with Peas and Dill

Plus naturally dyed Easter eggs

Lamb, for spring? Groundbreaking.

Listen, I don’t make the rules but it does feel like an unspoken requirement that come April you must put lamb and peas in your rotation. This weeknight-friendly recipe calls for both.

The meatballs are heavy on the herbs and spiced with cumin and red pepper flakes. Like with all my meatball recipes, these are baked to avoid a mess on your stove. While the meatballs bake, a quick sauce is made on the stovetop with peas, stock, and butter. The peas are optional, but I think they pair nicely with the lamb. You could of course make use of fresh peas you see at the market (we’re still a few weeks—months? out), but I call for frozen peas here for ease.

Every few years I’ve attempted to naturally dye Easter eggs with little success. I swore this was my year and…voila! I’m certain these could be even more impressive and I’ll start tinkering earlier for next year, but if you want to give it a whirl check out my latest reel on Instagram for instructions.

Serves 4