Heat 1 Tbsp olive oil in a large nonstick skillet until hot. Stir in the shallot and galic and saute until golden, about 3 mins. Cool slightly. Combine the ground lamb with the shallot/garlic mixture and the remaining ingredients.
Scoop 2 Tbsp portions (I use a small ice cream scooper) and roll into balls. Heat the remaining oil in the nonstick skillet over med/high heat and add the meatballs in a single layer.
Saute, turning frequently, until the meatballs are browned and cooked through, about 8 mins. Drain on a paper towel-lined plate and reserve.