Grilled Lamb and Bulgur Patties with Herb Sauce

Makes 4 servings (8 patties)

1⁄3 cup bulgur wheat (medium-coarse grind) 2 medium cloves garlic

1 large shallot (2 ounces)

1 1⁄2 cups lightly packed fresh parsley leaves, plus more for garnish

1⁄2 cup lightly packed fresh cilantro leaves

1⁄2 cup lightly packed fresh basil leaves

12 ounces lean ground lamb 1 teaspoon ground cumin 1⁄4 tsp crushed red pepper flakes 1⁄2 tsp salt 1⁄2 tsp freshly ground black pepper

1 1⁄2 tablespoons fresh lemon juice

1 tsp finely grated lemon zest 3 tbsp extra-virgin olive oil

1 to 2 tbsp water

Cook the bulgur according to the directions on the package and allow to cool slightly.

Prepare the grill for direct heat: if using a charcoal grill, light the charcoal or briquettes; when the briquettes are ready, distribute them on the grill.

For a medium-hot fire, you should be able to hold your hand 6 inches above the coals for six or seven seconds. Close the lid and open the vents about a quarter of the way. Have ready a spray water bottle for taming any flames.

Pulse the garlic in a mini food processor. Add the shallots; pulse until they are chopped as well. Add the parsley, cilantro and basil; pulse 10 to 15 times, until they are chopped yet still have some texture.

Transfer half the herb mixture to a mixing bowl (leaving the other half in the food processor). Add the ground lamb, cooked bulgur, cumin, crushed red pepper flakes, and ¼ teaspoon each salt and pepper to the mixing bowl.

Use your clean hands to blend well and then form eight oblong patties of equal size.

Add the lemon juice and zest and the remaining ¼ teaspoon each salt and pepper to the herb mixture in the food processor; pulse to incorporate, then, with the motor running, drizzle in the oil and as much of the water as you need, depending on how thick you want the sauce. Transfer to a serving bowl.

Place the patties on the grill; close the lid and cook for about three minutes per side (for medium), until grill marks have formed.

To serve, spoon some sauce onto each plate then top with the lamb patties. Garnish with parsley.

Per serving: 270 calories, 20 grams protein, 14 g carbohydrates, 16 g fat, 4 g saturated fat, 55 milligrams cholesterol, 380 mg sodium, 4 g dietary fibre, 1 g sugar