A super fresh, springy bowl with herby lamb patties, a crunchy cucumber and radish salad, warm cooked grains, and a tangy yogurt sauce. It’s another super adaptable bowl, per the usual. If you’re not into lamb, use beef or bison. Any combo of crunchy raw veggies will work in the salad and you can use whatever grain you have on hand or skip the grain!
Ingredient highlight
Lamb! Is a very underrated protein that also happens to be extremely nutrient-dense. It’s loaded with vitamin B12, selenium, zinc, iron, and healthy omega-3 fats.
If you’re not a fan of lamb or just lamb-curious, give it a try in this recipe. The herby patties paired with the yogurt sauce and crunchy veg are to die for!
Servings 4
Prep Time 10 minutes 
Cook Time 6 minutes 
cook the grain 30 minutes Ingredients
For the bowls:
- 1 cup farro or barley*
- 1 lg or 2 small cucumbers seeds removed, halved lengthwise, and cut into ½-inch thick pieces (about 1-2 cups)**
- 1 bunch radishes chopped or cut into wedges (about 2 cups worth)**
- ¼ cup finely chopped or thinly sliced red onion (optional)
- 3 tbsp red wine vinegar or apple cider vinegar
- ¼ tsp kosher salt
- ½ cup chopped toasted pistachios or almonds
- ½ cup chopped fresh herbs dill, parsley, or cilantro work
- 4 lemon wedges
For the patties:
- 1 egg
- 1 lb ground lamb
- ¼ cup almond flour
- ½ cup loosely packed chopped dill
- 2 cloves garlic grated or minced
- ¾ tsp kosher salt
- ½ tsp black pepper
- 1 tbsp olive oil
For the yogurt sauce:
- 1 cup plain whole milk yogurt
- 1 tbsp lemon juice
- 1 clove garlic (optional)
- ½ tsp kosher salt
- *couscous, quinoa, or rice all work
- **you want about 3-4 cups total of raw veggies. You can use anything here: cucumbers, radish, tomato, celery, etc…
Instructions
- Add your farro or barley to a medium pot. Add enough water to cover by about 2-inches. Bring to a boil, then reduce your heat and simmer rapidly for about 20-30 minutes, or until tender. Drain and set aside.
- In a large bowl, add the egg and whisk thoroughly. Add the lamb, almond four, dill, garlic, salt and pepper and use clean hands to mix thoroughly. Form in about 20 tablespoon-sized patties.
- In a large cast-iron or non-stick skillet, warm the olive oil. Add the patties and cook until browned, about 2-3 minutes. Fip and repeat on the other side.
- In a medium bowl, toss together the cucumber, radish, onion (if using), vinegar and salt. Set aside.
- In a small bowl, mix together the yogurt, lemon, garlic (if using), and salt.
- Serve the meatballs with the cucumber radish salad and warm cooked grain. Top with yogurt sauce, herbs, nuts, and a squeeze of lemon. A drizzle of olive oil and back pepper add a nice finish!
Items you can prep ahead (optional)
- Cook 1 cup grain
- Prep the lamb patty mixture + form patties
- Cook lamb patties
- Prep the cucumber and radish + make salad
- Make yogurt sauce
- Toast nuts
Substitutions:
- Make vegetarian: use boiled egg, baked chickpeas, or tofu in place of the lamb
- Make vegan: use vegan yogurt or make a lemon tahini sauce instead!
- Make it gluten-free: use quinoa or brown rice
- Use any combination of crunchy raw veggies (see the recipe note)
- Nut allergy? Use oat flour in place of almond flour and top with seeds.
Storage:
-
Store leftovers in an airtight container in the fridge
- Lamb patties: up to 4 days in the fridge or 3 months in the freezer
- Grain: up to 4 days in the fridge or 3 months in the freezer
- Raw veggie salad: up to 5 days in the fridge
- Yogurt sauce: up to 4 days in the fridge
Leftovers + Repurposing:
- Be sure to warm up your patties and grain!
- Turn it into a salad – mix the grain + raw veggies together (along with any other veg lying around in your fridge). Top with a generous drizzle of olive oil, salt and pepper + top with lamb patties and yogurt.
