Ingredients

• 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

Instructions

1. 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.
2. 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.
3. 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.
4. Meanwhile, toss cabbage, cucumber, radishes, and remaining 2 tablespoons lemon juice and 2 tablespoons oil in a medium bowl; season with salt and pepper.
5. Serve lamb patties with pita bread, salad, herbs, and reserved sauce.