1/ Use 1 part quinoa to 2 parts water. Cook in salty boiling water with the lid on for 12 minutes. Drain if necessary and leave to cool. Pour into a salad bowl.
2/ Chop coriander and mint leaves, finely slice radishes and cucumber with a mandoline and roughly chop cranberries. Add everything to the quinoa bowl with lemon juice, olive oil, salt and pepper then refrigerate.
3/ Peel and chop red onion. Peel garlic clove and remove sprout. Finely slice. Chop coriander leaves (save a few for the garnish). Combine Périgord lamb, red onion, garlic, Espelette pepper, coriander, salt and pepper in a bowl and make into meatballs weighing 20-25g each.
4/ Heat olive oil in a hot pan and brown meatballs all over. Finish on a low heat with the lid on to ensure the meatballs are cooked through.
5/ Serve the meatballs hot with tabbouleh and garnish with remaining coriander leaves.
