Fragrant bits of spicy ground lamb and heaps of fresh herbs in this recipe transform ordinary lentils into the pantry party kid.
- 1/2 lb White Oak Pastures Grassfed Ground Lamb
- 1 tablespoon vegetable oil
- Kosher salt and freshly ground black pepper, to taste
- 2 garlic cloves, thinly sliced
- 1 teaspoon crushed red pepper flakes
- 1/2 teaspoon cumin seeds
- 1.5 cups cooked brown or French green lentils (from 1 cup dried)
- 1/2 English hothouse cucumber, chopped (those long, narrow cucumbers)
- 1/2 cup chopped fresh parsley, plus leaves for serving
- 1/4 cup chopped fresh cilantro, plus leaves for serving
- 3/4 cup plain whole milk Greek yogurt
- Flatbread or rice, for serving
- Heat oil in a medium-sized skillet over medium-high.
- Season lamb with salt and pepper and arrange in pan in one single, even patty about ¼“ thick.
- Cook, pressing occasionally to help meat make contact with pan, until underside is caramelized, brown and very crisp, about 5 minutes.
- Pour off excess fat and save. Carefully turn patty and cook until other side is crisp, about 5 minutes.
- Turn heat low and break up lamb into small pieces in the pan. Mix in garlic, red pepper flakes, and cumin.
- Turn heat back to medium-high and cook, stirring occasionally, until spices are fragrant and lamb is cooked through but still juicy, about 2 minutes.
- Transfer lamb mixture to a bowl with a slotted spoon.
- Place lentils and 2 tablespoon of reserved fat in same skillet. Season with salt and pepper, and cook, tossing occasionally, until lentils start to brown and crisp, 5-8 minutes.
- Return lamb to skillet and toss to combine and warm through. Remove from heat and stir in cucumber, cilantro, and parsley.
- Spoon yogurt onto plates and top with lamb mixture, then some more cilantro and parsley. Serve with lemon wedges and flatbread or rice.