Garlic and Mint Lamb Patties on Lentil Salad

recipe adapted from Rachael Ray 365: No Repeats

Ingredients
Salad:

• coarse salt
• 1 c. dried lentils
• 1 garlic clove, finely chopped
• 1 large shallot, finely chopped
• 2 tsp. fresh lemon juice
• 2 tbs. red wine vinegar
• 1 tsp. ground cumin
• 3 tbs. EVOO
• 1/4 c. chopped fresh parsley, chopped
• black pepper

Patties

• 1 1/2 lbs. ground lamb
• 1 small yellow or white onion, finely chopped
• 2 tbs. grill seasoning, such as McCormick's Montreal Steak seasoning
• 2 tsp. ground cumin
• 1/4 c. chopped fresh mint leaves
• 1/4 c. chopped fresh parsley
• EVOO for drizzling

Directions

1. Bring 2 inches of water to a boil and salt it.  Add the lentils and cook for 22 minutes, or until tender.  Drain the lentils.  While the lentils cook, combine the garlic and shallots with the lemon juice and vinegar in a bowl and let stand for 10 minutes.  Add the cumin and EVOO, then add the lentils and parsley.  Toss to dress the salad.  Add the black pepper.  Adjust the salt and pepper and reserve until ready to serve.  
2. Preheat a nonstick skillet over medium-high heat.  
3. While the lentils work, in a bowl, combine the ground lamb with the chopped onions, grill seasoning, cumin, mint, and parsley.  Drizzle the meat with EVOO and mound the mixture together, then score it with your hand to divide the meat evenly.  Form 8 small patties, 1 inch thick and 2 or 3 inches across, and add the patties to the hot skillet.  Cook the mini lamb patties for 5 minutes on each side for medium doneness. 
4. Serve a mound of salad with 2 patties.  Serves 4.

 Garlic-Roasted Cauliflower

recipe courtesy of  

Barefoot Contessa How Easy Is That?

Ingredients

• 1 whole head of garlic, cloves separated but not peeled
• 1 large head of cauliflower, trimmed and cut into large florets
• 4 1/2 tbs. good olive oil, divided
• kosher salt and freshly ground black pepper
• 1/4 c. minced fresh parsley
• 3 tbs. pine nuts, toasted
• 2 tbs. freshly squeezed lemon juice

Directions

1. Preheat the oven to 450 degrees.
2. Bring a small pot of water to a boil and add the garlic cloves.  Boil for 15 seconds.  Drain, peel, and cut off any brown parts.  Cut the largest cloves in half lengthwise.
3. On a sheet pan, toss the cauliflower with the garlic, 3 tbs. of the olive oil, 2 tsp. of salt, and 1 teaspoon pepper.  Spread the mixture out in a single layer and roast for 20 to 25 minutes, tossing twice, until the cauliflower is tender and the garlic is lightly browned. 
4. Scrape the cauliflower into a large bowl with the garlic and pan juices.  Add the remaining 1 1/2 tbs. of olive oil, the parsley, pine nuts, and lemon juice.  Sprinkle with another 1/2 tsp. of salt, toss well, and serve hot or warm. 

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