Step 1: In a dish filled with water, immerse 6 (12-inch-long) bamboo or picket skewers. Let soak about 20 minutes.
Step 2: In the meantime, warmth a big nonstick skillet over medium warmth. Add 2 tablespoons olive oil and 1 medium chopped leek. Cook dinner and stir till leek is softened and a bit golden on the perimeters, about 4 minutes. Take away from warmth; switch half of the leek to a bowl.
Step 3: To the leek remaining within the skillet, add 1 can (28 ounces) unsalted, undrained crushed tomatoes. Put over medium warmth, and stir in 2 crushed garlic cloves, 3 tablespoons coconut aminos (or 1 to 2 tablespoons soy sauce), 3/4 teaspoon floor cumin and 1/4 teaspoon crushed crimson pepper flakes. Simmer till thickened to the consistency of ketchup, about 10 minutes. Take away from warmth. Stir in 1 tablespoon chopped recent mint, style for seasoning, including salt as wanted. Cool.
Step 4: To the leek within the bowl, stir in 1 egg, 1/2 cup panko breadcrumbs, 1/3 cup finely chopped pitted Kalamata olives, 2 tablespoons chopped recent parsley, 2 crushed garlic cloves, finely grated zest of 1/2 a lemon, 1 pound floor lamb and 1 teaspoon salt. Use clear fingers to combine flippantly till combination is homogenous.
Step 5: Form about 1/4 cup of the meat combination right into a log about 1 inch in diameter and three inches lengthy. Repeat to make 12 sausage logs.
Step 6: Run a skewer by means of the lengthy ends of the logs, placing 2 sausages on every skewer. Place the skewers on an oiled perforated broiler pan or rack set over a baking sheet. (Raw sausages might be refrigerated as much as a number of hours.)
Step 7: Preheat oven to 400 F on convection or 425 F standard. Cook dinner skewered sausages, turning as soon as, till the juices run clear, about quarter-hour.
Step 8: Switch to a serving platter. Serve sizzling with the tomato sauce on the facet for dipping.
