Seared lamb patty with marinated halloumi and herbs

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Place halloumi in small heatproof bowl. In a small saucepan, combine 3 tablespoons of pol, fennel seeds, mustard seeds, and pepitas and place over medium low heat. Cook, stirring occasionally, until oil is sizzling and some of the mustard seeds start popping. 3 to 5 minutes.

Step 2

Stir in aleppo pepper (chili flakes) and immediately scrape seasoned oil over halloumi before chili has a chance to burn. Stir to combine, add lemon zest, season with salt. Let halloumi marinate while you make the lamb.

Step 3

Heat large (10 to 12 inch) skillet, preferably cast iron, over medium high heat for 3 minutes. Pour in remaining 1 tablespoon oil, add lamb, and use a spatula to smash down and spread out and flatten meat onto pan's surface to make a flat lamb patty.

Step 4

Season surface with salt and pepper and cook undisturbed until underside is very browned and you see fat and juices start to pool on surface, 6 to 8 minutes.

Step 5

Toss lamb using spoon to break up into smaller pieces. Cook 1 to 2 minutes more just to lightly sear rare side.

Step 6

Transfer lamb to platter. Spoon marinated halloumi over along with infused oil and spices. Top with fresh herbs. Season with flaky salt. Serve with lemon wedges for squeezing over.