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

IvanEats recipe

Lamb Platter

Prep 45 minCook 3 h 45 minOriginal: 4
Cooking for
4
Cook ModeKeeps your screen awake while you cook.
▶ Watch Ivan make this

IvanEats Kitchen

Made this recipe?

Tell Kitchen what you have left, and it will create your next meal ideas around those ingredients.

Ingredients

Make the Tomato Confit Sauce

Cook the Bulgur

Fry the Potatoes

Make the Crème Fraîche Sauce

Method

Make the Tomato Confit Sauce

  1. Preheat the oven to 125°C (125°C).
  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, garlic, and tomato paste, 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.

Finished?

Don't start from zero tomorrow.

Tell us what is still around and IvanEats Kitchen will help you make the next meal from it.

Lamb Platter | IvanEats