Turkish · Dinner
Spiced Lamb Sausage Board (Low-Chol)
Grilled lamb sausage patties seasoned with cumin, paprika and cayenne, served on a board with a yogurt-tahini dip, cucumber, tomato and warm pita. Cholesterol is kept low by using extra-lean lamb and Greek yogurt in place of full-fat dairy, with no ghee or butter.
$5
15 minsPrep
10 minsCook
25 minsTotal
MediumLevel
Nutrition per serving
415Calories
31.8gProtein
21.8gFat
24.2gCarbs
6.2gSugar
3.9gFiber
1108mgSodium
76mgChol
7.2gSat Fat
645mgPotassium
182mgCalcium
4mgIron
2.1mcgVitamin B12
10.8mgVitamin C
low-calorie
low-cholesterol
low-chol
Instructions
1
Prep
Combine ground lamb, cumin, paprika, cayenne, garlic, grated onion, parsley and salt in a bowl; mix until just combined and shape into 2 small patties.
2
Chill
Rest the shaped patties on a plate in the refrigerator for 15 minutes.
3
Whisk
In a small bowl, whisk Greek yogurt, tahini, lemon juice and minced garlic until smooth; set aside.
4
Sear
Heat olive oil in a nonstick skillet over medium-high heat and sear the lamb patties 3-4 minutes per side until deep brown and centre reaches 160F.
5
Plate
Arrange patties, yogurt-tahini dip, warmed pita wedges, cucumber slices and cherry tomato halves on a board.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 400g400g lean ground lamb (shoulder trimmed of visible fat)
- 1 tsp1 tsp cumin, ground
- 1 tsp1 tsp paprika
- 1/2 tsp1/2 tsp cayenne
- 2 clove2 clove garlic
- 4 tbsp4 tbsp onion
- 2 tbsp2 tbsp parsley
- 1 tsp1 tsp salt
- 2 tsp2 tsp olive oil, for the pan
- 2/3 cup160g low-fat Greek yogurt
- 2 tbsp2 tbsp tahini
- 2 tsp2 tsp lemon juice
- 22 small clove garlic (for dip)
- 11 pita bread
- 11 cucumber
- 88 cherry tomatoes
