Preheat the oven to 400F

In a bowl combine your 1 lb lamb, 1 egg, and 1 teaspoon of cumin, 1 teaspoon of ground coriander, 1 teaspoon of kosher salt and a few grinds of black pepper, and mix with your hands to thoroughly combine. 

In an ovenproof skillet, heat a little bit of oil and let the pan get hot. Using a spoon or small cookie scooper, portion out 16 one ounce, 1” meatballs and sear them on all sides - about 1 min total. They won’t stay perfectly round, but it will be okay. 

Transfer the skillet to the oven and cook until cooked through, about 10 minutes. 

While the meatballs are finishing in the oven, in a food processor, combine your 1 bunch of parsley, 3 scallions, ½ cup olive oil, zest and juice of 1 lemon, 2 tablespoons of drained capers, and a splash of apple cider vinegar. 

Pulse a few times to combine. 

On a platter or on individual plates, smear a layer of greek yogurt on the plate. Then place the meatballs on top, followed by a sprinkling of arugula. Then drizzle the salsa verde -- about half of what your recipe yielded -- on top, and serve.