lamb kefta salad with yogurt and toasted cumin vinaigrette

Something about the combination of spiced lamb and creamy yogurt makes us swoon. You too? Well, we designed this recipe with you in mind.

Forty percent of the ingredients in this recipe do double duty: half of the onions, herbs, and cumin go into the lamb mixture, and half go into the salad or vinaigrette. It’s a little something we call #smartcooking. Cook, relax and enjoy!

What you’ll need:

½ cup bulgur wheat 1 small red onion 3 Tbsp red wine vinegar 1 tsp whole cumin seeds 1 clove garlic 12 oz ground lamb fresh parsley fresh cilantro 6 oz green leaf lettuce 7 oz Greek yogurt ½ oz roasted salted pistachios coarse salt freshly ground black pepper olive oil

Equipment:

large skillet box grater

Recipe steps:

  1. Soak bulgur

Bring 2 cups water to a boil. Add bulgur, ½ teaspoon salt, and set aside until tender, 15 minutes; drain excess water. Trim onion, peel, and halve. Thinly slice half of onion and place in a large bowl with vinegar. Season with ¼ teaspoon salt; stir occasionally.

  1. Toast cumin seeds

Place cumin in a large skillet over medium heat. Cook, swirling occasionally, until fragrant and slightly darker, 1 minute. Transfer to a cutting board and chop. Add half of chopped cumin to marinating onions.

  1. Prep onion

Grate remaining half of onion into a large bowl and add remaining cumin. Finely grate garlic into bowl, add lamb, and 1 teaspoon salt. Pick parsley and cilantro from stems. Chop half of herbs and add to lamb mixture. Reserve remaining herbs.

  1. Cook kefta

Using a fork, mix lamb until evenly combined. Divide meat into 6 3-inch sausage shapes. Heat 1 tablespoon oil in a large skillet over medium-high. Add kefta and cook, turning occasionally, until browned on all sides, 6–8 minutes. Transfer to a plate.

  1. Finish vinaigrette

Whisk 3 tablespoons oil into marinating onions; season with pepper and ¼ teaspoon salt. Tear lettuce into bite-size pieces and add to dressing along with remaining cilantro and parsley leaves; toss to combine.

  1. Serve

Season yogurt with salt and pepper. Roughly chop pistachios and break kefta into pieces. Divide yogurt between 2 plates, spreading to cover most of the bottom, and top with bulgur, salad, kefta and pistachios. Enjoy!