Use high quality or locally sourced lamb for the best result.
2 large eggs
2 tbsp. balsamic vinegar
Kosher salt and pepper
½ c. rolled oats
4 clove garlic
2 large shallots
½ c. Sundried tomatoes
1 tbsp. fresh rosemary
1½ lb. ground lamb
Heat oven to 375°F. Line a rimmed baking sheet with foil. Using a vegetable peeler, remove 2 strips of zest from the lemon and very thinly slice on a diagonal.
In a large bowl, whisk together the eggs, vinegar, 3/4 tsp salt and 1/2 tsp pepper; stir in the oats. Add the garlic, shallots, sundried tomatoes, rosemary and lemon zest and mix to combine.
Add the lamb and mix just until incorporated. Transfer the mixture to the prepared baking sheet and shape into a 9 x 3 1/2-in. loaf. Bake until the internal temperature registers 150°F, 40 to 45 minutes. Let rest for 5 minutes before slicing.
This can be made in advance and wrapped in the foil in the fridge.