Spiced Lamb Patties with Tahini


This dish had us at lemon and tahini. Perfect combo of flavors. No pita necessary to enjoy the fullest expression of this dish. Top with a little Greek yogurt to make it sing. Last time we made this, Mark said he could have it four nights straight. Seems complicated with a side sauce and side salad, but if I can make it on any ol' week night, anyone can.



  • 2 T fresh lemon juice

  • 2 T extra virgin olive oil

  • 2 T avocado oil

  • 1 tsp kosher salt, plus more

  • ½ tsp freshly ground black pepper, plus more

  • 1 pound ground lamb

  • ½ medium onion, finely chopped

  • ¼ cup chopped fresh parsley

  • ½ tsp ground coriander

  • ½ tsp ground cumin

  • ¼ small head of red cabbage, thinly sliced

  • ¼ English hothouse cucumber, halved lengthwise, thinly sliced

  • 2 radishes, thinly sliced



  • Using your hands, gently mix lamb, onion, parsley, coriander, cumin, 2 T avocado oil, 1 tsp. salt, and ½ tsp. pepper in a large bowl just to combine. Form into twelve ¾” thick patties.

  • Heat a dry large skillet, preferably cast iron, over medium heat. Working in 2 batches, cook patties, pressing slightly to flatten, until browned on the outside but still pink in the center, about 4 minutes per side. Transfer to wire rack set inside a rimmed baking sheet; let rest 5 minutes.

  • Meanwhile, toss cabbage, cucumber, radishes, 2-4 T lemon juice (depending on desired tartness) and 2 T olive oil in a medium bowl; season with salt and pepper.

  • Serve with salad and tahini sauce and/or tzatziki (below).

  • Option: serve with pita, naan, dollop of Greek yogurt or tzatziki (as below) if you eat gluten and dairy.


Tahini Sauce

  • 1/2 cup organic tahini (sesame seed paste)

  • you may need to add some water to thin it up a bit 

  • 1 clove garlic, crushed

  • 1/2 tsp kosher salt

  • 2 T olive oil

  • 1/4 cup lemon juice

  • 1 tsp parsley, finely chopped (optional)

  • Blend all ingredients in Vitamix.

  • Will have extra, so perhaps cut recipe in half.



  • 1 cup Greek whole milk yogurt

  • 1 English cucumber, seeded, finely grated and drained

  • 2 cloves garlic, finely minced

  • 1 tsp lemon zest 

  • 2 T fresh lemon juice

  • 2 T chopped fresh dill

  • Combine all ingredients, season with salt and pepper to taste, add more lemon if you want it tart.

  • Will have extra, so perhaps cut recipe in half.


Serves: 3-4

Time: 30 minutes with prep - super easy!


HEARTFUL RECIPE - One of our real food recipes that focuses on veggies, protein, healthy fats and/or healthy carbs and doesn't include gluten, dairy, soy, refined sugar, corn or peanuts.


Write-up by Pam.




Copyright © 2015 The Bread & Buddha

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