Herbed Lamb Patties with Zucchini-Carrot 'Noodles' & Mint-Avocado Cream

Mon Oct 27 2025

Herbed Lamb Patties with Zucchini-Carrot 'Noodles' & Mint-Avocado Cream

A vibrant, grain-free, and nutrient-dense meal perfect for the Autoimmune Protocol.

If you’re looking for a dish that’s as nourishing as it is beautiful, these Herbed Lamb Patties with zucchini-carrot noodles hit all the right notes. The tender lamb, infused with rosemary and garlic, pairs perfectly with bright spiralized vegetables and a cooling mint-avocado cream.

This recipe is not only delicious but also fits seamlessly into an Autoimmune Protocol (AIP) lifestyle. It’s free from grains and dairy, yet full of texture and flavor that will satisfy any craving for a comforting, balanced meal.

Serve it for dinner when you want something light but hearty, or impress guests with its colorful presentation and fresh aroma straight from your kitchen.

Herbed Lamb Patties with Zucchini-Carrot 'Noodles' & Mint-Avocado Cream

Ingredients

600g ground lamb
2 large zucchini
2 large carrots
1 large sweet potato
1 ripe avocado
20g fresh mint
1 tablespoon fresh rosemary, finely chopped
2 cloves garlic, minced
1 red onion, finely chopped
1 lemon
3 tablespoons olive oil
Sea salt to taste

Instructions

Preheat your oven to 200°C. In a mixing bowl, combine the ground lamb, finely chopped red onion, chopped rosemary, one minced garlic clove, and a generous pinch of sea salt. Mix thoroughly and form into 8 small patties.
Peel and cube the sweet potato. Toss with 1 tablespoon of olive oil and salt on a baking sheet. Roast for 20–25 minutes, or until tender and lightly golden.
While the sweet potato roasts, heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Cook the lamb patties for 4–5 minutes on each side until browned and cooked through. Set aside to rest.
Using a spiralizer or a julienne peeler, create 'noodles' from the zucchini and carrots. Place them in a large bowl.
To make the sauce, combine the avocado flesh, fresh mint leaves, the juice of half a lemon, the remaining minced garlic clove, 1 tablespoon of olive oil, and 3 tablespoons of water in a blender. Blend until smooth. Season with salt.
Assemble the meal by dividing the zucchini and carrot 'noodles' among four plates. Top with the roasted sweet potato cubes and two lamb patties per plate. Drizzle generously with the mint-avocado cream and serve immediately.

Tips & Substitutions

Make it ahead: Prepare the lamb patties a day early and store them in the fridge for quick assembly.
Vegetable swaps: Try adding spiralized beetroot or cucumber for extra color and crunch.
Avocado cream twist: Add a few fresh basil leaves or a pinch of cumin for a new flavor dimension.