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Lamb Patties with Tomato Cucumber Salad and Lime Yogurt Sauce

Pairs with Lucienne Hook Vineyard Syrah and Hahn Merlot 

Serves 4


  • 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


  • 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


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


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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