Ingredients:

  • 500g ground lamb (20% fat)
  • 60g shelled pistachios, toasted and roughly chopped
  • 15g fresh mint, finely minced
  • 15g fresh flat-leaf parsley, finely minced
  • 2 cloves garlic, crushed
  • 1 small shallot, finely grated
  • 1 tsp ground cumin
  • 1/2 tsp ground cinnamon
  • 1 tsp black pepper
  • 1 tsp flaky sea salt
  • 1 tbsp olive oil
  • 200g full-fat Greek yogurt
  • 1.5 tsp sumac
  • 1 tbsp fresh lemon juice
  • 1 small clove garlic, pasted with salt

Instructions:

  1. Toast the pistachios. Place 60g shelled pistachios in a dry pan over medium heat for 3-5 minutes until they smell intensely nutty and look golden.
  2. Chop and prep. Roughly chop the toasted pistachios once cooled. Note: You want some big pieces for texture.
  3. Mix the lamb. In a large bowl, combine 500g ground lamb, chopped pistachios, 15g minced mint, 15g parsley, 2 crushed garlic cloves, grated shallot, cumin, cinnamon, pepper, and salt.
  4. Form the patties. Divide the mixture into 8-12 small patties, pressing them firmly so they don't fall apart. Note: Press a small dimple into the center of each to prevent bulging.
  5. Whisk the yogurt. Combine 200g Greek yogurt, 1.5 tsp sumac, 1 tbsp lemon juice, and the garlic paste until the sauce is silky and pale pink.
  6. Heat the oil. Add 1 tbsp olive oil to your skillet over medium high heat.
  7. Sear the meat. Place the patties in the pan (work in batches!) and cook for 3-4 minutes until a deep brown crust forms.
  8. Flip and finish. Turn the patties and cook for another 3 minutes until the aroma of toasted spices fills the room and the meat is cooked through.
  9. Rest the meat. Remove from the pan and let rest for 3 minutes. Note: This allows the juices to redistribute so they don't run out on the plate.
  10. Serve hot. Plate the warm lamb with a generous dollop of the Sumac Yogurt Sauce.