Spiced Lamb Patties with Nutty Garlic Sauce

By LRay

Bon Appetit, November 2014, page 48.

NUTRITIONAL INFORMATION
Calories (kcal) 686 Fat (g) 41 Saturated Fat (g) 8.5 Cholesterol (mg) 86 Carbohydrates (g) 47 Dietary Fiber (g) 3.5 Total Sugars (g) 3.3 Protein (g) 32 Sodium (mg) 1000.

Ingredients

• 2 garlic cloves, finely grated
• 1/4 cup almond butter
• 4 tablespoons fresh lemon juice, divided
• 6 tablespoons olive oil, divided
• 1 teaspoon kosher salt, plus more
• 1/2 teaspoon freshly ground black pepper, plus more
• 1 pound ground lamb, preferably shoulder
• 1/2 medium onion, finely chopped
• 1/4 cup chopped fresh parsley
• 1/2 teaspoon ground coriander
• 1/2 teaspoon ground cumin
• 1/4 small head of red cabbage, thinly sliced
• 1/4 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)

Details

Servings 4
Cooking time 30mins
Adapted from bonappetit.com

Preparation

Step 1

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.