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For the Lemon Dill Rice:
Preheat oven to 425°F convection
Mix together ingredients for the tzatziki and set aside in the fridge
Combine the panko breadcrumbs with the milk in a small bowl and let soak for at least 10 minutes (the panko will absorb the milk)
In a separate large bowl, add the ground lamb, onion, garlic, mint, egg, lemon zest, dried oregano, cumin, coriander, pepper, and salt; add the hydrated breadcrumbs and mix until combined
Line a baking sheet with parchment paper; roll meat into 1” balls and place on the baking sheet; spray with avocado oil and convection bake for 15-20 mins until meatballs are browned and internal temp reaches 160F (option to broil the top for 1-2 mins at the end to get meatballs more browned)
To make the lemon dill rice, add the chicken stock, salt, and garlic to a small pot and bring to a boil; stir in the rice and then turn the heat down to low and cover and simmer for 20 mins (or until all liquid is absorbed); turn off the heat and stir in the lemon zest, dill, and butter
Serve meatballs on top of the rice with tzatziki and sliced cucumbers and enjoy!