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Greek Lamb Patties with Crunchy Salad and Yogurt

Prep Time 10 minutes
Cook Time 6 minutes
cook the grain 30 minutes
Servings 4

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...

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

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!

Notes

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.