1. Pulse parsley, and drained chickpeas in a food processor until crumbly.

2. Combine mixture with ground lamb, dijon, cheese, spices, plumped raisins, 1 clove grated garlic, and lemon zest.

3. Mix and season to taste with salt and pepper.

4. Scoop into small balls and sear in a generous pour of olive oil over high heat.

5. When balls are approximately 90% cooked, remove from pan and set aside, reduce heat to low.

6. In the same pan, begin melting down 2 cloves of minced garlic and shallot until translucent.

7. Add tomato paste, and cook while scraping down with a spatula.

8. Deglaze with a squeeze of lemon juice and 1cup water or chicken stock.

9. Reduce heat to low and continue to cook for 5-10minutes.

10. Add your lamb balls back to the pan to finish cooking with the sauce.

11. Before serving stir in chopped mint.