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Make the lamb meatballs by combing the juice & rind of the lemon with breadcrumbs, fine chopped onion, basil, and lamb - this will give a lovely sharp lemon punch to the meaballs! Flour a plate and hands and then roll them into small meatballs. When you have your meatballs fry them over a high heat for around 10 mins so they get nice and coloured.
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Boil the water for the pasta, and while you do that deglase the pan with a little stock. Add the tin of tomatoes, oregarno, and some stock in with the meatballs and reduce down to a nice sauce - not too reduced.
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