Prepare the Vegetables and Aromatics

Preheat your oven to 350°F (175°C). Warm olive oil in a large skillet over medium heat. Add the diced onion and sauté until softened, about five minutes. Stir in the minced garlic and cook for an additional minute. Incorporate the celery, carrot, and ginger, cooking for another five minutes while ensuring the mixture is evenly coated with oil.

Infuse with Spices

Sprinkle in the cumin, smoked paprika, coriander, cinnamon, and salt. Stir thoroughly to blend the flavors, adjusting the spices to your preference. Add the tomato paste, cooking for five minutes while stirring frequently to prevent scorching. Set the pan aside to cool for 15 minutes.

Combine Ingredients

In a large mixing bowl, combine the fresh herbs, eggs, and bread crumbs. Add the ground lamb and the cooled vegetable mixture. Using clean hands, mix until the components are thoroughly incorporated.

Shape and Bake

Transfer the mixture into a 9x5-inch loaf pan. Cover with aluminum foil and place the loaf pan inside a larger baking dish. Pour lukewarm water into the larger dish until it reaches halfway up the sides of the loaf pan to create a water bath. Bake for 90 minutes, removing the foil after the first hour if a firmer crust is desired. The internal temperature should reach 140°F (60°C).

Cool and Serve

Carefully remove the loaf pan from the water bath and let it rest for at least five minutes. Discard any excess grease. Slice and serve warm, at room temperature, or chilled.

Optional Sauce Preparation

In a small bowl, mix the Greek yogurt with fresh lemon juice. Garnish with toasted pine nuts before serving alongside the meatloaf.