Lamb Platter

A Feast Meant for Sharing

There’s something incredibly satisfying about a meal that’s meant to be shared. This lamb platter is exactly that – a feast of juicy, spice-packed lamb patties, aromatic bulgur pilaf, crispy golden potatoes, and not one, but two incredible sauces. The combination of flavors and textures makes this recipe a true showstopper, perfect for a weekend gathering or a special dinner.

Mastering the Timing of This Recipe

This recipe involves multiple components, which means timing is key. Before you start, I highly recommend reading through the entire process to get a good sense of what needs to be made in which order. You don’t want to be rushing at the last minute or realizing you should have prepped something earlier.

One of the most time-consuming parts of this dish is the tomato confit for the sauce. It takes around three hours in the oven, but don’t let that intimidate you. The good news is that you can make it a day in advance, and doing so will actually make the cooking process smoother. The confit is made by slow-roasting cherry tomatoes, garlic, chili, and bell peppers in a generous amount of olive oil along with fresh herbs. The oil becomes beautifully infused with all the flavors, creating a rich base for the sauce.

Making the Most of Your Olive Oil

Since this recipe calls for a lot of olive oil, you don’t need to use your best extra virgin variety; any basic olive oil will do. But don’t throw it away after making the confit! This infused oil is liquid gold, packed with the essence of garlic, herbs, and tomatoes. I use it throughout the recipe, including for frying the bulgur ingredients and crisping up the potatoes. It also makes an excellent addition to salad dressings or drizzled over grilled vegetables. If you like to experiment, you can switch up the herbs in the confit. Rosemary, sage, and oregano are my go-to, but thyme is another fantastic option.

The Secret to Juicy Lamb Patties

The lamb patties in this recipe are inspired by Turkish köfte, seasoned with warming spices like paprika, cumin, and allspice. These patties are tender, flavorful, and beautifully seared on the outside. One important step that makes a big difference is letting the mixture rest in the fridge for about an hour before shaping and frying. During this time, you’ll notice that the color of the meat changes. This is a good thing! It means the seasoning has fully melded with the lamb, resulting in a juicier and more flavorful patty.

When cooking the patties, turn them frequently rather than just flipping once. This technique helps them cook evenly and stay incredibly juicy on the inside. If you can’t find ground lamb, don’t worry, you can easily substitute it with ground beef, and the results will still be delicious.

Why Homemade Beef Stock is Best

Speaking of beef, the bulgur pilaf in this recipe is cooked with homemade beef stock, which makes a huge difference. Store-bought stock can sometimes be too salty or lack the depth of flavor that homemade stock provides. If you’ve never made your own, I’ve linked my video on how to make beef stock below. Once you try it, you’ll never go back to store-bought.

If you don’t have homemade stock on hand, you can use a good-quality store-bought option, but try to find one with minimal additives and preservatives. You can also swap it for chicken stock if that’s what you have available.

Bulgur Pilaf: A Side Dish Worth Highlighting

This bulgur pilaf is an amazing side for the lamb patties, but honestly, it’s so good that it could easily be a meal on its own. If you add some grilled chicken, chickpeas, or even a fried egg on top, it becomes a filling and satisfying dish.

To get the best texture, make sure you’re using coarse bulgur rather than the fine variety, which is often used for tabbouleh. Coarse bulgur holds up better when cooked, becoming fluffy and aromatic. The method I use involves sautéing onions, carrots, and garlic before adding the bulgur, which enhances its nutty flavor. Once cooked, the pilaf is left to steam under a towel. This step is key to achieving light, perfectly textured bulgur.

Serving It All Together

When it comes to presentation, I love serving everything on a big board or platter in the center of the table. The idea is to let everyone build their own plate, grabbing a bit of everything. It’s a meal that brings people together, where everyone can mix and match their favorite bites. So, whether you’re making this for a family dinner or a gathering with friends, this lamb platter is a dish that delivers on all fronts: flavor, texture, and a little bit of fun in every bite. Enjoy!

My Must-Have Tools for This Recipe

Cast Iron Pot: https://amzn.to/4amkJHc

Cast Iron Skillet: https://amzn.to/4a24UoP

Knife: https://amzn.to/3WwzPnL

Cutting Board: https://amzn.to/3VYKhn

Lamb Platter

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There’s something incredibly satisfying about a meal that’s meant to be shared. This lamb platter is exactly that – a feast of juicy, spice-packed lamb patties, aromatic bulgur pilaf, crispy golden potatoes, and not one, but two incredible sauces. The combination of flavors and textures makes this recipe a true showstopper, perfect for a weekend gathering or a special dinner.

• Total Time: 4 hours 30 minutes
• Yield: 4 portions 1x

Ingredients

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For the Lamb Patties

• 500 g (1.1 lbs) ground lamb
• 1 onion, chopped
• 2 garlic cloves, chopped
• 1 dl (½ cup) parsley, chopped
• 1 tsp cumin
• 2 tsp paprika
• 1 tsp allspice
• ½ tsp cinnamon
• ¼ tsp chili flakes
• ½ tsp nutmeg
• 1 tsp black pepper
• 2 tsp salt
• 1 dl (½ cup) breadcrumbs
• 2 egg yolks
• 4 tbsp olive oil

For the Bulgur

• 3 dl (1 ¼ cups) bulgur
• 2 tbsp olive oil
• 1 onion, chopped
• 1 carrot, grated
• 1 garlic clove, chopped
• 2 tsp salt
• 1 tsp black pepper
• 1 tsp paprika
• 2 tbsp tomato paste
• 2 tbsp dried parsley (optional)
• 4 dl (1 ⅔ cups) beef stock (or chicken stock)
• 2 dl (¾ cup) water

For the Potatoes

• 4 large potatoes
• 4 tbsp olive oil
• 1 sprig of rosemary
• Salt, to taste

For the Tomato Confit Sauce

• 500 g (1.1 lbs) cherry tomatoes
• 10 garlic cloves
• 1 mild chili pepper
• 4 mini bell peppers
• 1 sprig of rosemary
• 2 sprigs of oregano
• 2 sprigs of sage
• 1 tsp black peppercorns
• 1 liter (4 ¼ cups) olive oil
• Salt, to taste

For the Crème Fraîche Sauce

• 2 dl (¾ cup) crème fraîche (or Turkish/Greek yogurt)
• 3 tbsp mayonnaise
• 1 tbsp Dijon mustard
• 1 tbsp honey
• Juice from ½ lemon
• 4 tbsp parsley, chopped
• Black pepper, to taste
• Salt, to taste

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Instructions

Make the Tomato Confit Sauce

1. Preheat the oven to 125°C (260°F).
2. Add the tomatoes, garlic, chili pepper, bell peppers, rosemary, sage, oregano, and black peppercorns to an ovenproof dish. Cover with olive oil, ensuring everything is submerged.
3. Bake for 3 hours.
4. Remove and discard the herbs and chili. Transfer the cherry tomatoes, garlic, and bell peppers to a bowl. Strain the olive oil and save it for later use.
5. Blend the tomatoes with salt until smooth. Drizzle with some of the infused olive oil.

Prepare the Lamb Patties

1. Blend the onion and garlic in a food processor until finely chopped. Scrape down the sides and blend again.
2. Add the parsley and blend a little more.
3. Mix with the ground lamb, spices, breadcrumbs, egg yolks, and 2 tbsp olive oil until well combined.
4. Refrigerate for 1 hour.
5. Shape into patties and fry in 2 tbsp olive oil over medium-high heat until browned on both sides and cooked through, turning occasionally.

Cook the Bulgur

1. Heat the olive oil in a pot and fry the onion for a few minutes.
2. Add the carrot and garlic, frying for a few more minutes. Season with salt, black pepper, and paprika.
3. Stir in the dried parsley (if using) and add the bulgur, mixing well.
4. Pour in the beef stock and water, stirring to combine. Simmer covered on very low heat for 15 minutes.
5. Turn off the heat. Fluff the bulgur gently with a fork or spatula.
6. Cover with a kitchen towel and lid, letting it sit for another 15–20 minutes.

Fry the Potatoes

1. Cut or break the unpeeled potatoes into large chunks.
2. Heat the olive oil in a frying pan over medium-high heat.
3. Add the potatoes and rosemary, frying until golden brown and crispy on the outside while soft inside, stirring occasionally.
4. Season with salt.

Make the Crème Fraîche Sauce

1. Combine all ingredients in a bowl and mix until well combined.

• Prep Time: 45 minutes (plus 1 hour resting time)
• Cook Time: 3 hours 45 minutes