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Spicy Lamb & Sweet, Sweet Zinfandel

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I spotted a non-holiday recipe in the Thanksgiving issue of Bon Appetit last week that made my mouth water: Lamb Patties with Nutty Garlic Sauce. First of all, I love anything with lamb, and especially on a pita. Secondly, I already had on hand nearly all of the ingredients in the recipe, making it the perfect quick weeknight meal for me and my new foodie friend, who shall be known as KJ from this point forth. Best of all, it was healthy and delicious!

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Spiced Lamb Patties with Nutty Garlic Sauce (serves 4)

  • 2 garlic cloves, finely chopped
  • ¼ cup almond butter
  • 4 tablespoons fresh lemon juice, dividedcabbage salad
  • tablespoons olive oil, divided
  • kosher salt
  • freshly ground black pepper
  • 1 pound ground lamb
  • ½ medium onion, finely chopped
  • ¼ cup chopped fresh parsley
  • ½ teaspoon dried oregano
  • ½ teaspoon ground cumin
  • cooking spray
  • ½ small head of red cabbage, thinly sliced
  • ½ cup thinly sliced English cucumber
  • radishes, thinly sliced
  • 1/4 cup crumbled feta
  • 1/2 tsp paprika
  • 4 pita breads
  • Fresh mint for serving

To prepare nutty garlic sauce, chop garlic in a mini food processor. Add almond butter and 2 TB lemon juice and process to combine, then add 2 TB oil in a slow, steady stream while the motor is running. Season with salt and pepper, then set aside.

In a large mixing bowl combine lamb, onion, parsley, oregano, cumin, salt, pepper and 1 TB oil. Mix with your hands, then form into small slider-sized patties. Heat a large non-stick pan over a medium-high flame and coat with cooking spray. Cook patties for 4 minutes per side, then transfer a wire-rack set inside a rimmed baking sheet (or a paper-towel covered plate) to drain excess oil; let rest for 5 minutes.

lamb meatballs

Meanwhile, combine cabbage, cucumber, radish, feta, 2 TB lemon juice, paprika, salt and pepper in a medium bowl. Add 1 TB oil then toss to combine.

Serve lamb patties on pita bread, then top with cabbage salad, sauce and fresh mint.

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At my request, KJ brought over a bottle of Zin – specifically the 2012 Ridge Ponzo Zinfandel. I tasted this wine only a few days earlier when we visited the Ridge tasting room in Lytton Springs, so although it’s a relatively young wine I was sure that it is drinking well now. Not only did it taste delicious but it went perfectly with the spicy lamb dish. With flavors of blackberry and spiced vanilla on the nose, the palate highlighted notes of pomegranate and dark cherry, with a long, smooth finish. These elements provided the perfect fruity balance to the nuttiness of the meal, and complemented the sweetness of the cabbage salad.

About Kelsey

Kelsey is a food and wine lover residing in Napa, California, where she does marketing for a boutique wine collective. She previously lived in San Francisco for over six years, where her blogging journey began. She loves to cook seasonal meals and experiment with new wine pairings. She has been drinking and learning about wine with her father since she was 14, and cooking in the kitchen with her mother since she was 6. Both of her parents taught her well about seasoning and flavors, and she continues to learn more with every meal that is made.

One response »

  1. As soon as I saw this recipe I put it on my list of things to make-I love lamb too!

    Reply

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