Lamb seems to arouse the most consumer interest in the spring and is especially popular for Easter and Passover meals. Adding to this attraction are the special prices for lamb at this time of year. Whatever your tradition, give this spicy lamb meatball flatbread recipe from the American Lamb Board a try. Spicy Lamb Meatball Flatbread Sweet potato puree 1½ pounds sweet potatoes (1 large or 2 small) ½ cup Greek-style yogurt 1 teaspoon kosher salt ½ teaspoon pure vanilla extract Meatballs 1¼ pounds ground lamb 2 garlic cloves, minced 1 teaspoon kosher salt 1 teaspoon smoked paprika 1 teaspoon ground cumin ½ teaspoon cinnamon ¼ teaspoon ground black pepper 2 tablespoons extra-virgin olive oil Flatbread 4 pizza crust-flavored flatbreads 4 handfuls baby arugula Optional toppings: thinly sliced red onion and cucumber, parsley, mint or cilantro, crumbled feta, sesame seeds, chile oil Sweet potato puree: Preheat oven to 400°. Line a baking dish with aluminum foil. Prick each sweet potato a few times with a fork, and bake until very tender, about 1 hour. When cool enough to handle, peel the sweet potatoes, break them into large chunks and, in a food processor, puree with the yogurt, salt and vanilla until smooth. The sweet potato puree will keep for a few days in the refrigerator; re-warm before serving. Meatballs: In a large mixing bowl, combine the lamb, garlic, salt, paprika, cumin, cinnamon and pepper, and mix to thoroughly combine. Roll mixture into 2-tablespoon-size balls, yielding about 24 meatballs. In a large frying pan, heat the oil over medium heat. When the oil is shimmering hot, add the meatballs in a single layer with room between them. Let them cook without disturbing until a crust forms on the bottom side, about 2 minutes, then continue cooking, stirring often, until nicely browned on all sides and cooked through, about 10-12 minutes. Assembly: Preheat oven to 375°, and toast the flatbreads until lightly browned around the edges and crisp, about 3-5 minutes. Top each flatbread with a smear of the sweet potato puree, about 6 meatballs, a handful of arugula leaves and the optional toppings of your choice. Serve hot or at room temperature.