Crispy Spiced Lamb and Lentils

The combination of the crispy lamb and with the creamy texture of the lentils makes this a super light and super flavorful spring dinner. The lettuce cups are very refreshing when the days are warmer, but if that seems too "light and healthy" for your taste, by all means serve in fresh pita!

From Smitten Kitchen

INGREDIENTS

• 1 T. vegetable oil

• 1/2 pound ground lamb

• Kosher salt and freshly ground black pepper

• 2 garlic cloves, minced

• Red pepper flakes, to taste

• 1/2 t. cumin seeds or a heaped 1/2 t. ground cumin

• 1/2 t. ground coriander

• 1 1/2 C. cooked brown or green lentils (from a scant 1 C. dried)

Assembly

8 to 10 cup-shaped leaves from 1 medium head bibb or butter lettuce

Tomato-cucumber “relish” salad Lemon-tahini dressing, with or without yogurt, or 1 cup plain yogurt, seasoned with salt and pepper A couple tablespoons chopped fresh herbs such as parsley, cilantro, and mint, or a mixture thereof. Recipes below.

INSTRUCTIONS

1. Heat a large skillet over medium-high heat. Once hot, add oil, and once oil is hot, arrange lamb in a large even patty about 1/4-inch thick. Season with salt and pepper.

2. Cook until underside and browned and very crisp, about 5 minutes. Carefully pour off most of excess fat and discard.

3. Flip meat in spatula-sized parts, sprinkle top with garlic, a good pinch of red pepper flakes (up to 1 teaspoon for real heat; I used 1/4 teaspoon), cumin and coriander, plus more salt and pepper, and cook until underside is browned, which should only take 2 to 3 more minutes.

4. Use spatula to break lamb into smaller chunks and add lentils. Cook, stirring occasionally, until lamb is cooked through, about 2 minutes more. Transfer lamb-lentil mixture to a bowl.

Extras:

• To make a tomato-cucumber relish salad: Chop a handful of tomatoes and 1 large or a few smaller cucumbers into very small pieces. Finely chop 1/4 a medium red onion. Mix vegetables and onion in a bowl and dress to taste with olive oil, fresh lemon juice, salt and pepper.

• To make a lemony-tahini yogurt dressing: Whisk 4 tablespoons well-stirred tahini in the bottom of a bowl. Whisk in the juice of 3/4 of a lemon, 1 minced garlic clove and 3 tablespoons water until smooth. Whisk in 2/3 cup plain yogurt, about 1/4 at a time, until smooth. Season with salt. Adjust everything to taste.

• To make a lemony-tahini no-yogurt (so not thick and creamy, but still full of flavor) dressing: Combine 1/2 cup well-stirred tahini, 1 minced garlic clove, juice of 1 lemon, and 2 tablespoons olive oil in a bowl. Whisk in water as needed to loosen, 1 or 2 T. at least. Season well with salt and pepper.