Directions

1. Combine the ground lamb and seasonings in a large bowl and mix until well combined.
2. Scoop the mixture by the rounded tablespoonful (you don't want them too big) and shape into balls.
3. Heat the coconut oil in a large cast iron skillet over medium high heat (stovetop or on the grill).
4. Cook the meatballs, turning often, until browned on all sides. (If using a grill, you can finish them off on the grill for a little extra flavor.)
5. Toast your brioche hotdog buns then spread a bit of mayo on them. Add some mustard, BBQ sauce, banana pepper rings, and sliced mozzarella.
6. Top each roll with three meatballs and finish with a generous drizzle of Wenzel sauce.