More Great Recipes: Lamb/Sheep | Lunch | Nutty

Spiced Lamb Patties with Nutty Garlic Sauce


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Member since 2016

Serves 4 | Prep Time | Cook Time 30

Ingredients

2 garlic cloves, finely grated
¼ cup almond butter (or tahini)
4 tablespoons fresh lemon juice, divided
6 tablespoons olive oil, divided
1 teaspoon kosher salt, plus more
½ teaspoon freshly ground black pepper, plus more
1 pound ground lamb, preferably shoulder
½ medium onion, finely chopped
¼ cup chopped fresh parsley
½ teaspoon ground coriander
½ teaspoon ground cumin
¼ small head of red cabbage, thinly sliced
¼ English hothouse cucumber, halved lengthwise, thinly sliced
2 radishes, thinly sliced
4 pita bread or flatbreads
Mixed tender herb leaves (such as cilantro and mint; for serving)


Whisk garlic, almond butter, 2 Tbsp. lemon juice, 2 Tbsp. oil, and 2 Tbsp. water in a small bowl until smooth; season with salt and pepper. Set sauce aside.


Using your hands, gently mix lamb, onion, parsley, coriander, cumin, 2 Tbsp. oil, 1 tsp. salt, and ½ tsp. pepper in a large bowl just to combine. Form into twelve ¾”-thick patties.


Heat a dry large skillet, preferably cast iron, over medium heat. Working in 2 batches, cook patties, pressing slightly to flatten, until browned on the outside but still pink in the center, about 4 minutes per side. Transfer to wire rack set inside a rimmed baking sheet; let rest 5 minutes.


Meanwhile, toss cabbage, cucumber, radishes, and remaining 2 Tbsp. lemon juice and 2 Tbsp. oil in a medium bowl; season with salt and pepper.


Serve lamb patties with pita bread, salad, herbs, and reserved sauce.


Pairs Well With


Notes

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