Sage Garlic Lamb with Feta Yogurt Sauce

1. Heat the olive oil in a large skillet on high heat until shimmering and very hot, but not smoking.
2. Add the ground lamb in small lumps. Lower the heat to medium high.
3. Brown the lamb well on one side, then carefully flip each lump over to brown on the other side. Increase the heat to high if browning isn’t occurring on the second side.
4. Drain most of the fat from the pan by using paper towels or paper napkins and tongs, or by your best practice method. Ideally only 1 – 2 tablespoons of fat should remain.
5. Lower the heat to medium and add the sage and garlic. Allow to cook for about a minute, stirring constantly.
6. Add the chopped stewed tomatoes with their juices and the the beef broth. Stir well, cover, lower heat to low and simmer for 10 minutes.
7. As the lamb mixture simmers, combine the sauce ingredients into a small food processor and process until smooth. Pour into a small bowl and set aside.
8. Once the lamb is finished simmering, season it with the 1/2 t kosher salt and 1/4 pepper, taste and adjust seasoning if necessary.
9. Serve the lamb mixture in bowls with several teaspoons of the feta yogurt sauce on top accompanied by warm naan bread.