Lamb Patties with Mint Bulgur and Roasted Cauliflower

Instructions

1. 1

   Roast the cauliflower

   Preheat the oven to 220 °C. Toss the cauliflower with 15 ml olive oil, one crushed garlic clove, 2 g cumin, and 2 g salt. Spread it in a single layer on a baking sheet and roast for 20 to 24 minutes, turning the florets halfway through. The cauliflower should be golden in places and lightly crisp around the edges.

   
2. 2

   Prepare the lamb patties

   Mix the ground lamb with the second crushed garlic clove, 2 g cumin, the sweet paprika, 3 g salt, and the black pepper. Shape into 8 patties about 2 cm thick. Finely zest the lemon; set the zest aside for the bulgur, then squeeze 25 ml juice from the lemon.

   
3. 3

   Cook the bulgur

   Heat 10 ml olive oil in a saucepan and sauté the onion for 3 minutes, until softened and translucent. Stir in the bulgur and pour in 350 ml boiling water. Add 2 g salt, cover, and cook over low heat for 10 to 12 minutes, until the water has been absorbed. Remove from the heat and leave covered for 5 minutes.

   
4. 4

   Pan-sear the patties

   Heat the remaining 10 ml olive oil in a large frying pan. Cook the patties over medium-high heat for about 4 minutes per side, until a brown crust forms. Then check the center of one patty: the meat should be fully cooked, ideally reaching an internal temperature of 71 °C. Let them rest for 3 minutes.

   
5. 5

   Finish the bulgur and serve

   Fluff the bulgur with a fork and stir in the lemon zest, 25 ml lemon juice, and chopped mint. Taste; it should have a fresh tang and balanced seasoning. Add up to 1 g more salt if needed. Divide the bulgur and roasted cauliflower among plates, top with the lamb patties, and serve warm.