Heat oven to 375°F. For the glaze: Stir together the apricot preserves, lemon zest and juice, ½ teaspoon salt and cayenne pepper. Set aside.
[Note: to serve the meatballs and glaze over rice or couscous, double the glaze recipe]
In a small bowl combine the remaining 1 teaspoon salt, cumin, cinnamon, ginger, coriander, and allspice. In a large bowl mix together the ground lamb, scallions, garlic, tomato paste, parsley, mint, dried apricots and spice mixture.
Roll mixture into 1-inch balls and place on a parchment-lined baking sheet. Bake until cooked through, about 20 minutes. Remove from oven and brush generously with glaze. Serve with extra glaze and topped with extra mint and chopped pine nuts. Can be served room temperature if desired.
• Nutrition facts are for 1 meatball and glaze.• Serving suggestions:
Serve with rustic bread or baguette slices for a fun appetizer.
Serve meatballs over rice or couscous with extra glaze for a main dish.