CATEGORIES: Baking, Breakfast, Beef, Chicken, Fish, Lamb, Pasta, Pork, Ramen, Vegetarian

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.

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