Preheat a large skillet to medium heat for a few minutes. Cooking the meatballs over moderate heat will allow them to cook more slowly without burning the outside and will keep the inside tender. Drizzle some olive oil into the pan.
Mix all the ingredients for with the ground lamb together in a bowl (1 clove garlic, 1 tsp dried oregano, squeeze of lemon, 1 TBSP olive oil, 1/2 tsp salt, black pepper) until incorporated well.
Place the in the skillets to cook 5-6 minutes on each side, flipping them when each section is caramelized. This process should take around 15 minutes or so, depending on the size of your meatballs.
While the meatballs are cooking prepare the dressing in a large bowl.
Chop the garlic really finely, or use a garlic press.
Whisk all the ingredients for the dressing, except for the olive oi,l together. When the ingredients are combined, slowly drizzle in the olive oil, whisking the entire time until the dressing is emulsified (fully combined).
Season with lots of cracked pepper and a touch of salt.
Chop two heads of romaine lettuce in half on a diagonal, or into smaller pieces if you prefer.
Toss the romaine with the dressing, top with the meatballs, cherry tomatoes, more shredded parmesan, and cracked pepper.