Za'atar Lamb Poppers with Mint Yogurt

Ingredients

• 1 lb ground lamb
• 1 tbsp dried thyme
• 1 tsp dried oregano
• 1 tbsp ground sumac, divided Label: sumac, and salt if any
• 2 tbsp sesame seeds, toasted, divided
• 1 tsp fine sea salt, divided
• 3 cloves garlic, minced, divided
• 1/4 cup finely chopped parsley
• 1 cup plain whole-milk Greek yogurt
• 1/4 cup chopped fresh mint
• 2 tsp fresh lemon juice
• 1 tbsp olive oil
• Make it from scratch: Herbed Yogurt Sauce, Za'atar

Instructions

1. Mix the za'atar: Stir together the thyme, oregano, 2 teaspoons of the sumac, the toasted sesame seeds, and 1/4 teaspoon of the salt.
2. Heat the oven: Heat the oven to 425°F (220°C) and line a sheet pan with parchment.
3. Mix the lamb: Combine the lamb with two of the garlic cloves, the parsley, half the za'atar, and 1/2 teaspoon of the salt. Mix gently with your hands just until combined.
4. Roll: Roll the mixture into about 30 balls the size of a walnut and set them on the pan. Brush them with the olive oil and sprinkle with the rest of the za'atar.
5. Roast: Roast for 12 to 15 minutes, until browned and crisp at the edges and they reach 160°F (71°C).
6. Make the mint yogurt and serve: Stir the yogurt with the mint, lemon juice, remaining garlic, and remaining 1/4 teaspoon of salt. Dust it with the last teaspoon of sumac and serve with the hot poppers.