Dishing Up the Dirt

Lamb & Walnut Patties with Rice, Greens & Beet Dressing

In case you missed yesterday’s post featuring that bright pink beet dressing, I’ve got a fun idea for you. Drizzle that sauce on these lamb walnut patties and add some rice and wilted kale for good measure. This recipe is actually inspired by this week’s CSA veggies. I wanted to create something easy and interesting for our CSA community that will help folks get through all the beets and kale that they’re receiving this week. These meat and grain bowls are a great way to use up whatever meat and veggies you’ve got on hand. If lamb isn’t your thing, beef, chicken or pork patties would all be delicious. No kale? Spinach, chard, bok choy or collard greens would all be lovely. No beets? Try this dressing with carrots or sweet potatoes.  Flavors will be different, but that’s what’s fun about meals like this. You can easily work with what you’ve got.

I hope you all enjoy these lamb walnut patties and beet dressing as much as we do. This dressing is great drizzled on pretty much everything so keep a jar on hand weekly or double the batch!

Lamb & Walnut Patties with Rice, Greens & Beet Yogurt Dressing

Prep Time: 25 minutes    Cook Time: 30 minutes    Serves: 4

For the Patties
  • 1 cup finely chopped beet greens (can sub spinach, chard or kale)
  • 1/2 cup walnuts, lightly toasted
  • 3 scallions, finely chopped
  • 2 cloves of garlic, finely chopped
  • 1 pound ground lamb
  • salt and pepper
For the Bowls
  • 1 cup brown rice (soaked overnight in water- this step is optional but encouraged)
  • 1 bunch of kale, touch stems removed and torn into bite size pieces
  • 2 cloves of garlic, finely chopped
  • bacon fat, oil or ghee for cooking
  • salt and pepper to taste


  1. Prepare the beet dressing.
  2. Preheat the oven to 350F.
  3. Add the walnuts, beet greens, scallions and 2 cloves of garlic to the bowl of a food processor and pulse/process until a smooth paste forms. Add the mixture to a large bowl and add the lamb. Season with salt and pepper. Mix well and with wet hands shape them patties into about 12 patties (about 2 1/2 inches in diameter and about 3/4 inch thick.) Place on a baking sheet and bake in the oven for about 22-25 minutes or until cooked through and no longer pink.
  4. Meanwhile prepare your rice by draining it (if you pre-soaked) and placing it in a pot with 2 cups of water. Bring to a boil. Reduce the heat to low, cover and cook until rice has absorbed the liquid and can easily be fluffed with a fork. For pre-soaked rice this should take about 30 minutes. Cooking times will very depending on your specific rice.
  5. While the rice cooks prepare the kale. Add the chopped kale to a large bowl and use your hands to gently massage it. Add a healthy spoonful of bacon fat or butter to a pan and once melted add 2 cloves of garlic. Cook for about 1 minute. Give the pan a stir and add the kale. Cook, tossing often until the kale is wilted and bright green. Season to taste with salt and pepper.
  6. Divide the rice between bowls, top with lamb patties, kale and drizzle with dressing.


*Use this recipe as a guide and adjust measurements and ingredients as necessary. Cooking times will very from kitchen to kitchen

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