Ingredients

• 250g lean ground lamb
• 200g cooked brown lentils (canned, drained and rinsed)
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 large free-range egg
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 15g fresh parsley, finely chopped
• 15g fresh mint, finely chopped
• 15ml olive oil
• Salt and freshly ground black pepper to taste
• 150g Greek yogurt (2% or 5% fat)
• 1/2 lemon, juiced

Instructions

1. In a large bowl, combine the ground lamb, cooked lentils, chopped onion, minced garlic, about half of the chopped parsley and mint, ground cumin, ground coriander, and the egg.
2. Season with salt and pepper, then use your hands to gently mix until just combined. Be careful not to overwork the mixture.
3. Divide the mixture into 4 equal portions and shape them into patties, approximately 2cm thick.
4. Heat the olive oil in a large non-stick skillet over medium-high heat. Cook the patties for 4–5 minutes per side, until deeply golden and cooked through.
5. While the patties cook, prepare the dip. In a small bowl, stir together the Greek yogurt, lemon juice, and the remaining fresh parsley and mint. Season with a pinch of salt.
6. Serve the hot lamb and lentil patties immediately with the cool herbed yogurt dip. This pairs well with a simple green salad or steamed vegetables.

Tips & Substitutions

• Make it lighter: Swap lamb for lean ground turkey or chicken if you prefer a lower-fat option.
• Boost the flavor: Add a pinch of smoked paprika or chili flakes for a touch of heat.
• Meal prep friendly: Cook the patties ahead of time and reheat in the oven; the yogurt dip can be made a day in advance.

Nutrition

Approximate total per recipe: 1120 calories

• Fat: 64g
• Carbohydrates: 42g
• Fiber: 16g
• Protein: 91g