This dish captures everything you love about fresh, wholesome cooking — bold flavors, seasonal ingredients, and that satisfying balance between hearty and light. The tender lamb patties are infused with fragrant herbs, while the crisp zucchini ribbons and bright mint leaves bring a cooling contrast.

Whether you're following a Paleo lifestyle or simply craving something nourishing and full of character, this recipe makes an excellent choice for a weeknight dinner or a weekend feast. It's naturally grain-free, dairy-free, and packed with nutrients.

Let's bring this beautiful combination of flavors together and create a meal that feels both rustic and refined.

Ingredients

• 350g lean ground lamb
• 2 cloves garlic, minced
• 20g fresh parsley, finely chopped
• 20g fresh mint, divided
• 2 medium zucchini (approx. 400g)
• 150g cherry tomatoes, halved
• 1/2 red onion, thinly sliced
• 1 lemon, juiced
• 30ml extra virgin olive oil, divided
• Sea salt to taste
• Freshly ground black pepper to taste

Instructions

1. In a medium bowl, combine the ground lamb, minced garlic, chopped parsley, and half of the chopped mint (10g). Season generously with salt and pepper. Mix gently with your hands and form into 4–6 small patties.
2. Using a vegetable peeler or mandoline, create long, thin ribbons from the zucchini and place them in a large salad bowl.
3. Add the halved cherry tomatoes, thinly sliced red onion, and the remaining 10g of mint leaves to the zucchini ribbons.
4. For the dressing, whisk together the fresh lemon juice and 15ml (1 tbsp) of olive oil in a small bowl. Season with a pinch of salt and pepper, then pour over the salad and toss gently to combine.
5. Heat the remaining 15ml of olive oil in a large skillet or pan over medium-high heat. Carefully place the lamb patties in the pan and cook for 3–4 minutes per side, until browned and cooked to your liking.
6. Serve the warm herbed lamb patties immediately alongside the fresh and zesty zucchini salad for a complete, balanced Paleo meal.

Tips & Substitutions

• Make it ahead: The lamb mixture can be prepared a few hours in advance and stored in the fridge until ready to cook.
• Switch up the protein: Try using ground beef or turkey if you don’t have lamb — the herbs and salad pair beautifully either way.
• Add some crunch: Toss in toasted pine nuts or slivered almonds for extra texture in the salad.

Nutrition

Calories: 1079 kcal (per serving)

• Fat: 80g
• Carbohydrates: 23g
• Fiber: 7g
• Protein: 76g