Lamb Cutlets

Zhoug

• 2 cups loosely packed mixed tender herbs (such as cilantro and parsley) 

• 1/4 cup extra-virgin olive oil

• 2 tablespoons fresh lemon juice

• 1 tablespoon chopped serrano chile

• 1/2 teaspoon ground cumin

• 1/4 teaspoon kosher salt, plus more to taste

• 2 (about 1-inch) ice cubes

• 1 garlic clove, chopped

Kotlets

• 1 pound russet potatoes, peeled and cut into 2-inch pieces (about 3 cups)

• 1 pound ground lamb

• 1 small white onion, grated on large holes of box grater (about 1/2 cup)

• 1 large egg, lightly beaten

• 1 tablespoon kosher salt

• 1 teaspoon ground coriander

• 1 teaspoon ground turmeric

• 1/2 teaspoon black pepper

• Canola oil, for frying

• 1/2 cup all-purpose flour

• Lavash, lettuce, dill pickles, sliced tomato, and radishes, for serving

1. Make the zhoug: Combine all zhoug ingredients in a blender. Blend on low speed, gradually increasing speed to medium-high until smooth, about 1 minute. Season with additional salt to taste. Cover and chill until ready to use.

   
   

2. Make the kotlets: Place potatoes in a medium pot, and add water to cover by 1 inch. Bring to a boil over medium-high; reduce heat to medium, and simmer until tender, about 15 minutes. Drain potatoes.

   
   

3. Place potatoes in large bowl, and mash using a potato masher until smooth. (Alternatively, pass potatoes through a ricer into a large bowl.) Let potatoes cool for 10 minutes. Add lamb, onion, egg, salt, coriander, turmeric, and black pepper. Mix using your hands until well combined. Form mixture into 16 (about 1/4 cup each) oval patties, about 1/2 inch thick.

   
   

4. Pour oil to a depth of 1/4 inch into a large cast-iron skillet; heat over medium until shimmering. Line a wire rack with paper towels, and place inside a large rimmed baking sheet.

   
   

5. Place flour in a shallow bowl. Working in batches, lightly dredge each patty in flour, shaking off excess. Fry patties until deep golden brown, 5 to 6 minutes per side. Transfer kotlets to prepared wire rack. Serve with zhoug, lavash, lettuce, pickles, tomato, and radishes.