In a bowl combine 2 tbs EVOO, minced garlic (3 cloves), smoked paprika, ground cumin, ground coriander, kosher salt, black pepper and 1 tbs lemon juice. Add the cubed lamb and toss thoroughly to coat. Cover and refrigerate for at least 30 minutes, ideally 2 hours.

Sear Lamb

Heat a large skillet over medium-high heat. Add a light drizzle of oil if needed. Remove lamb from marinade (reserve marinade) and sear the cubes in batches so they brown without steaming, about 2-3 minutes per side. Transfer seared lamb to a plate.

Tomato Sauce

Sweat Aromatics

In the same skillet lower heat to medium and add 1 tbs olive oil. Add finely chopped half onion and the 1 minced garlic clove. Cook 2-3 minutes until softened and translucent, scraping up browned bits from the lamb.

Simmer Sauce

Add tomato sauce (1 cup) and diced tomatoes (1/2 cup) to the skillet, then add reserved marinade, red pepper flakes, dried oregano, 1/2 tsp salt and 1/4 tsp black pepper. Stir, bring to a gentle simmer, and cook 6-8 minutes to meld flavors and thicken slightly.

Return Lamb to Sauce

Return the seared lamb cubes to the skillet, stir to coat with sauce. Reduce heat to low, cover partially, and simmer gently 10-12 minutes until lamb is cooked through and tender (internal temp ~145°F/63°C for medium). If sauce thickens too much, add 1-2 tbs water.

Finish & Garnish

Assemble with Mozzarella & Onion

Preheat broiler (or oven to 425°F/220°C). Spoon the lamb and tomato sauce into an ovenproof serving dish or leave in the skillet if ovenproof. Distribute shredded/sliced mozzarella evenly over the top. Arrange thin red onion rings on top or to the side so they warm but retain crunch.

Melt Cheese

Place under the broiler 2-4 minutes until mozzarella is melted and lightly bubbly. Watch closely to avoid burning. Alternatively, bake 6-8 minutes in a 425°F oven.

Garnish & Serve

Remove from oven, drizzle 1 tsp EVOO over the dish, sprinkle chopped parsley and optional lemon zest. Let rest 2 minutes. Serve hot with crusty bread, rice, or flatbread.