Spiced Lamb Patties with Nutty Garlic Sauce

Ingredients

SERVINGS: 4

• 2 garlic cloves, finely grated
• ¼ cup almond butter
• 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)

Preparation:  active, 30 mins, total: 30 mins

• 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.