- Prep Time: 15 mins
- Cook Time: 15 mins
- Total Time: 30 mins
- Yield: 2 servings
The robust, fatty lamb here needs a fresh, zippy counterpoint, so it's served with a salad featuring three types of radishes: watermelon radishes for their gorgeous magenta hue, green daikon for softer color but more pungent bite, and cherry radishes for their crisp, juicy texture. This trio gets tangled in a pile of also-peppery watercress and dressed with the simplest combo of lemon juice, olive oil, salt, and pepper.
Ingredient:
- 1/4 cup tahini
- 1/4 cup water
- 3 tablespoons fresh lemon juice
- 1/4 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1 small garlic clove, grated
- 1 pound ground lamb
- 1/2 cup minced yellow onion
- 1/2 cup finely chopped fresh flat-leaf parsley
- 2 tablespoons chopped fresh mint
- 2 tablespoons za’atar
- 1 tablespoon extra-virgin olive oil
- 1 1/2 teaspoons kosher salt
- 3/4 teaspoon black pepper
- 2 large garlic cloves, grated
- 4 soft white pitas, each split into 2 rounds
- Salad
- 5 cups trimmed watercress
- 1 1/2 cups very thinly sliced radishes (such as watermelon, daikon, or cherry)
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
