Use the spices normally found in merguez lamb sausage to make these paleo-friendly ground lamb patties. Harissa, a spicy tomato-pepper paste, adds both heat and flavor to the lamb. Finely chopped cauliflower "rice" is livened up with lemon juice, plumped golden raisins, parsley and blanched almonds.
Recipe courtesy of Turner Broadcasting System
Total:
30 min
Active:
20 min
Yield:
4 servings
Level:
Easy

Nutrition Info

Healthy
Total:
30 min
Active:
20 min
Yield:
4 servings
Level:
Easy

Nutrition Info

Healthy

Ingredients

Lamb Patties: 
Cauliflower Rice:

Directions

Watch how to make this recipe.

For the patties: Combine the lamb, harissa, cumin, paprika, salt, pepper and garlic in a bowl and mix well by hand. Form into eight 1/2-inch-thick patties (3 to 4 inches across). 

Heat a grill pan over high heat. Grill the patties, working in batches if necessary, until the internal temperature reaches 160 degrees F, 1 to 2 minutes per side. 

For the rice: Combine the raisins and 1 cup of water in a microwave-safe bowl; microwave for 1 minute, then drain and set aside. 

Place the cauliflower florets in a food processor and pulse until the cauliflower resembles small pebbles, 3 or 4 pulses. 

Bring 1 1/2 cups water to a boil in a medium saucepan set over high heat. Add the cauliflower and cook, stirring, until tender, about 2 minutes. The water should be fully evaporated at this point, if not, drain the cauliflower using a fine mesh sieve. 

Remove the pan from the heat and stir in the raisins, almonds, parsley, lemon juice and olive oil. Season with salt and pepper. 

Serve the lamb patties over the cauliflower rice.

Cook's Note

If you can't find harissa, substitute with 2 teaspoons tomato paste mixed with 1/4 teaspoon cayenne pepper and 1/4 teaspoon lemon juice. Use gloves when forming the patties to avoid getting the spicy paste in your eyes. You can also cook the patties in a 350 degree F oven until cooked through.

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