Lamb Patties with Tomato Cucumber Salad and Lime Yogurt Sauce

Pairs with Lucienne Hook Vineyard Syrah and Hahn Merlot 

Serves 4

INGREDIENTS - LAMB PATTIES

• 1 pound ground lamb
• 1/ 2 cup red onion - finely chopped
• 2 garlic cloves - minced
• 1/4 cup pinenuts - toasted
• 1/4 cup cilantro - chopped
• 1/4 cup mint - chopped
• 1 tsp garam masala
• 1 tsp paprika
• 1 tsp salt and 1/2 tsp pepper
• Serve with pita or flatbread - 1 package

INGREDIENTS - TOMATO CUCUMBER SALAD

• 1 pint tomatoes - cut in half
• 3 persian cucumbers - 2 cups
• 2-3 scallions - thinly sliced
• 1/4-1/2 cup mixed herbs - cilantro, dill, mint (whatever you have)
• 1 1/2 tsp sumac spice
• 3-4 T olive oil
• Salt and pepper

INGREDIENTS - LIME YOGURT SAUCE

• Yogurt sauce
• 1 cup greek yogurt
• 1-2 T lime juice
• 1-2 garlic cloves - minced
• Pinch of salt

DIRECTIONS

Mix all ingredients together and form into small patties about 3 inches, place on sheet pan and set aside. Meanwhile prepare tomato cucumber salad and lime yogurt sauce.

For tomato cucumber salad, mix all ingredients in a bowl, toss together. Taste and adjust as need.

To make lime yogurt sauce, mix all ingredients in a small bowl, taste and adjust as needed.

In a large skillet over medium heat, add oil and cook patties (don’t crowd pan) - cook in two batches if needed. Cook until desired doneness - about 4-6 minutes per side. Place on serving platter. Garnish with herbs.

To serve, heat pita or flatbread over an open flame or in a pan until warm. Place 1-2 patties in the pita, a spoonful or two of tomato salad and a drizzle of yogurt sauce. 

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