Herbed Lamb Patties with Zucchini-Carrot Mash

Flavorful, juicy lamb patties infused with fresh herbs, served alongside a vibrant, creamy mash of zucchini and carrots. This dish is hearty, balanced, and fully compliant with the Autoimmune Protocol — proving that nourishing food can be both wholesome and indulgent.

Whether you’re cooking for a cozy weeknight dinner or looking to impress guests with something unique, these **herbed lamb patties** deliver comfort and sophistication in every bite. The natural sweetness of carrots and the mild flavor of zucchini create a smooth mash that pairs beautifully with the savory richness of lamb.

Let’s dive in and create this simple yet elegant meal that’s as nourishing as it is delicious.

Ingredients

• 300g ground lamb
• 2 large carrots, chopped
• 2 medium zucchini, chopped
• 1/2 onion, finely grated
• 2 cloves garlic, minced
• 1 tablespoon fresh rosemary, chopped
• 1 tablespoon fresh thyme, chopped
• 2 tablespoons extra virgin olive oil, divided
• 1.5 teaspoons sea salt, divided
• Fresh parsley for garnish

Instructions

1. Place the chopped carrots and zucchini in a steamer basket over boiling water or boil them directly. Cook for 10–12 minutes until very tender.
2. While the vegetables are cooking, combine the ground lamb, grated onion, minced garlic, rosemary, thyme, and 1 teaspoon of sea salt in a medium bowl. Mix gently until just combined and form into 4 patties.
3. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the lamb patties and cook for 4–5 minutes per side, until browned and cooked through.
4. Drain the cooked vegetables thoroughly. Return them to the pot and add the remaining 1 tablespoon of olive oil and 1/2 teaspoon of salt. Mash with a fork or masher until smooth.
5. Serve the lamb patties hot alongside the zucchini-carrot mash, garnished with a sprinkle of fresh parsley.

Tips & Substitutions

• Make it lighter: Substitute half of the lamb with ground turkey for a leaner version.
• Boost the flavor: Add a squeeze of lemon juice or a drizzle of garlic-infused olive oil before serving.
• Prep ahead: Form the patties and chop the veggies in advance — they’ll keep well in the fridge for up to 24 hours.

Nutrition

Calories: 1140 kcal

• Fat: 82g
• Carbohydrates: 35g
• Fiber: 12g
• Protein: 66g

This recipe is a true celebration of balance — rich, herbaceous lamb meets a bright, velvety mash for the ultimate comfort meal. Give it a try tonight, and don’t forget to share your creation with friends who appreciate clean, flavorful eating!