Lamb Meatballs with Tahini ~ Kefte

Preheat the oven to 350°F (180°C).
Slice the potatoes crosswise into circles 1/4 inch (1 cm) thick. Toss them in a 9-by-13-inch (23-by-33-cm) baking dish or on a rimmed baking sheet. Drizzle the potatoes with the olive or vegetable oil, sprinkle with salt, and toss to evenly coat. Spread the potatoes in an even layer in the baking dish (it’s ok if they overlap). Roast until almost but not completely tender, about 40 minutes.

While the potatoes are cooking, in a food processor, combine the lamb, onion, parsley, garlic, pepper flakes, cinnamon, allspice, salt, and pepper and blitz until evenly mixed, 2 to 3 minutes. (Grinding the meat again in this way ensures a better texture.) Using your hands, shape the meatballs into 2-inch (5-cm) ovals that are tapered at the edges.
Pour the extra-virgin olive oil in a bowl and, using your fingertips, lightly coat each lamb meatball with oil to smooth it. (At this stage, you can place the lamb meatballs in a baking dish, cover, and stash them in the fridge for up to several hours.)
When the potatoes are tender, place the lamb meatballs in a single layer on top and roast until the meatballs are cooked through, 20 to 25 minutes. You can test this by cutting into one or waiting for a thermometer to register 160°F (70°C).

[Editor's Note: Before making this tahini sauce, read the *NOTE above and consider doubling this tahini sauce so you have leftover to drizzle, dabble, and dribble over anything and everything. It's THAT spectacular and versatile.] In a small bowl, whisk together the tahini, lemon juice, garlic, parsley, and salt. Slowly stir in the water, a little at a time, until the sauce reaches the consistency of a very runny honey. (Different brands of tahini varies drastically in consistency. You may need to add a little more water, a few drops at a time, to achieve the desired consistency.)

In a small skillet or saucepan over medium-low heat, melt the butter. Stir in the pine nuts and cook, stirring or shaking the skillet frequently, until golden, 3 to 7 minutes. Transfer to a paper towel-lined plate.

Once the lamb meatballs and potatoes are cooked, drain off any excess fat that was released during roasting and spoon the tahini sauce over the top. Scatter with the pine nuts and chopped parsley. Serve immediately straight from the baking dish or transfer to a platter.