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Lamb Patties with Bulgur, Crispy Potatoes & Tomato Confit Sauce.

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

Scale

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

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

Find it online: https://ivaneats.com/lamb-platter/