Turkish · Dinner
Spiced Lamb Sausage Board (Gluten-Free)
Grilled lamb sausage patties spiced with cumin, sumac and smoked paprika, served on a board with warm gluten-free flatbread, whipped labneh, marinated feta, olives and a bright parsley-onion salad. Smoky, tangy and herbaceous.
$7
15 minsPrep
10 minsCook
25 minsTotal
EasyLevel
Nutrition per serving
612Calories
34.8gProtein
41.2gFat
26.4gCarbs
4.3gSugar
4.1gFiber
1287mgSodium
148mgChol
16.9gSat Fat
610mgPotassium
295mgCalcium
4.6mgIron
2.9mcgVitamin B12
9.4mgVitamin C
gluten-free
gluten-free
Instructions
1
Prep
Combine ground lamb, garlic, onion, cumin, sumac, smoked paprika, cinnamon, salt and pepper; mix by hand until evenly blended and slightly tacky.
2
Chill
Cover and refrigerate the mixture 15 minutes so spices bind and patties hold shape better when cooked.
3
Sear
Heat 1/2 tablespoon olive oil in a skillet over medium-high heat. Cook two lamb patties 3–4 minutes per side until golden brown and 160°F internally.
4
Toast
Warm the gluten-free flatbread in the same skillet over medium heat 30–45 seconds per side until lightly speckled.
5
Toss
Combine red onion, parsley, lemon juice and a pinch of salt in a small bowl; let soften slightly.
6
Plate
Arrange lamb patties, flatbread, labneh, feta and olives on a board, scatter the onion salad over top, drizzle remaining olive oil and serve with lemon wedges.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 340g340g ground lamb
- 4 cloves4 cloves garlic
- 4 tbsp4 tbsp onion
- 2 tsp2 tsp ground cumin
- 2 tsp2 tsp sumac
- 1 tsp1 tsp smoked paprika
- 1/2 tsp1/2 tsp cinnamon-ground
- salt and black pepper to taste
- 2 tbsp2 tbsp olive oil, divided
- 22 small gluten-free flatbread (about 57g)
- 3 1/2 oz100g labneh
- 2 oz56g feta
- 1212 kalamata olives
- 4 tbsp4 tbsp red onion
- 2 tbsp2 tbsp parsley
- 2 tsp2 tsp lemon juice
- 44 lemon wedges
