|2 servings||calories per servings 630||protein serving 26 g||carbs per serving 71 g||total fat per serving 29 g|
Ground lamb, certified “pastured for life” from Happy Valley Farms, is spiked with a compelling combination of cumin and cinnamon and then formed into neat patties. They’re served alongside wilted arugula with tomatoes and bouncy pearled barley, with a lemony tahini sauce to tie it all together.
|Nutrition Facts||/ Per Serving|
|Total Fat||29 g|
|Saturated Fat||7 g|
|Trans Fat||0 g|
|Total Carbohydrates||71 g|
|Dietary Fiber||13 g|
In a small saucepan with a lid combine barley, 1 3/4 cups water and 1/4 teaspoon kosher salt. When liquid comes to a boil, reduce heat to a simmer, and cover saucepan. Cook until barley is tender but not mushy, 12 - 15 minutes. Drain off any excess liquid, and set aside off heat, covered.
Prepare your mise en place: Halve grape tomatoes lengthwise. Halve lemon, juice one half, and reserve remaining half for another use. Finely chop green onions. Pick and chop dill.
Make the tahini dressing. In a medium bowl, combine tahini, honey, lemon juice, 1/4 teaspoon salt, and 2 tablespoons water. Use a whisk or a fork to stir well, until everything comes together into a smooth, thick sauce. Add more water if needed to thin the dressing.
Make the lamb patties: In a medium bowl combine lamb, cumin, cinnamon, black pepper, 1/4 teaspoon kosher salt, half the green onions and half the chopped dill. Use your hands to mix everything together evenly and well. Divide in half, and then shape each half into four patties, each about 2 inches in diameter.
To cook the patties, heat 1 tablespoon oil in a large skillet over medium-high heat until shimmering. Add patties carefully, and cook undisturbed for 1 minute. Check their color; when they are nicely browned, flip and cook until browned and firm, 1 to 2 minutes more. (This will yield medium-rare patties; if you prefer them more cooked add 1-3 minutes cook time per side.) Transfer to a plate, cover, and keep warm.
Add arugula and tomatoes to the hot pan. Let cook undisturbed for 30 seconds. Toss well and cook 1 minute more, until arugula and tomatoes are shiny and beginning to wilt. Remove from heat.
Uncover the barley and add the remaining herbs. Stir to mix well. Divide barley between two serving plates. Divide lamb patties between the two plates, along with the wilted arugula. Drizzle tahini dressing over the barley, and serve. Enjoy!
Nancie McDermott is a cookbook author and cooking teacher fascinated by the people, stories, and places behind the food. A NC native and graduate of UNC Chapel Hill, she loves exploring the history, culture, and distinctions within the regional cuisines of the American South. Nancie is a member of the International Association of Culinary Professionals, Les Dames d’Escoffier, Association of Food Journalists, and the Southern Foodways Alliance, and lives with her family in Chapel Hill NC.Learn More...