Lamb Meatballs With Pea Pesto

Preparation

1. Step 1

   Heat oven to 425 degrees.

2. Step 2

   In a medium bowl, combine panko, milk and egg; mix until well blended. Add shallot, oregano, salt, black pepper, red-pepper flakes and 1 tablespoon of the garlic; stir to combine. Add the lamb and gently mix until well incorporated. Form into 12 meatballs, each about 2 inches wide.

3. Step 3

   Arrange meatballs on a lightly greased large, rimmed baking sheet, then roast until golden and cooked through, about 15 minutes.

4. Step 4

   Meanwhile, in a small saucepan of salted boiling water, blanch the peas for 1 minute. Drain the peas, then run them under cool water until cold. Drain well and transfer to a food processor. Add basil and pulse, scraping down the sides, until coarsely chopped. Add the oil and pulse until blended but still chunky. Stir in remaining 2 teaspoons garlic; season with salt and pepper.

5. Step 5

   Spread some of the pea pistou on 4 serving plates; top with meatballs and more pistou. Garnish with basil leaves and serve with crusty bread.