- 2 garlic cloves, finely grated
- 1/4 cup almond butter
- 4 tablespoons fresh lemon juice, divided
- 6 tablespoons olive oil, divided
- 1 teaspoon kosher salt, plus more
- 1/2 teaspoon freshly ground black pepper, plus more
- 1 pound ground lamb, preferably shoulder
- 1/2 medium onion, finely chopped
- 1/4 cup chopped fresh parsley
- 1/2 teaspoon ground coriander
- 1/2 teaspoon ground cumin
- 1/4 small head of red cabbage, thinly sliced
- 1/4 English hothouse cucumber, halved lengthwise, thinly sliced
- 2 radishes, thinly sliced
- 4 pita bread or flatbreads
- Mixed tender herb leaves (such as cilantro and mint; for serving
- Whisk garlic, almond butter, 2 tablespoons lemon juice, 2 tablespoons oil, and 2 tablespoons water in a small bowl until smooth; season with salt and pepper. Set sauce aside.
- Using your hands, gently mix lamb, onion, parsley, coriander, cumin, 2 tablespoons oil, 1 teaspoon salt, and 1/2 teaspoon pepper in a large bowl just to combine. Form into twelve 3/4″-thick patties.
- Heat a dry large skillet, preferably cast iron, over medium heat. Working in 2 batches, cook patties, pressing slightly to flatten, until browned on the outside but still pink in the center, about 4 minutes per side. Transfer to wire rack set inside a rimmed baking sheet; let rest 5 minutes.
- Meanwhile, toss cabbage, cucumber, radishes, and remaining 2 tablespoons lemon juice and 2 tablespoons oil in a medium bowl; season with salt and pepper.
- Serve lamb patties with pita bread, salad, herbs, and reserved sauce.