Lamb Meatballs with Lemon Dijon Sauce

Holy cow!!! Errr, lamb? Awesome recipe! You really can’t go wrong pairing these flavors together! It looks just like Swedish meatballs, but don’t expect that heavy meal here. This dish pulls in such incredible flavors from such simple ingredients! I know for a fact that the hubby will be requesting these again!
1 lb. ground lamb
2 cloves garlic – minced
1 egg
2 sprigs rosemary – taken off twig and minced
2 Tbsp. coconut oil
1 cup beef broth
1 Tbsp. Dijon mustard
Juice of 1/2 a lemon
1 Tbsp. arrowroot flour
Salt & pepper to taste

1. Preheat oven to 375.
2. In a mixing bowl, mix lamb, 1/2 of the garlic, egg, rosemary, salt, and pepper. Roll into 1 inch balls.
3. Heat 1 Tbsp. coconut oil in a large frying pan over high heat. Fry meatballs in small batches while rotating to brown on all sides. Place on a cookie sheet and roast for 15 minutes.
4. While meatballs are roasting, heat 1 Tbsp. coconut oil in a small sauce pan over high heat. Add garlic and sauté until fragrant. Whisk in beef broth, Dijon mustard, and lemon juice, bring to a boil. With 2 minutes to go until serving, take 1/2 cup out and put into a small bowl. Sprinkle arrowroot in and stir until incorporated. Return to saucepan and stir in to thicken.
5. Remove meatballs from oven and serve over a pool of lemon Dijon sauce.