Lebanese Lamb Kibbeh with Pomegranate-Walnut Glaze & Herbed Bulgur Pilaf

Ingredients

• 1 1/4 lbs ground lamb, lean
• 1 1/2 cups bulgur wheat, uncooked
• 3 tbsp pomegranate molasses, unsweetened
• 3/4 cup walnuts, chopped, toasted
• 1 medium onion, finely minced
• 4 cloves garlic cloves, minced
• 1 1/2 tsp allspice, ground
• 1 tsp cumin, ground
• 1/2 tsp cinnamon, ground
• 1/2 cup fresh mint, chopped
• 3/4 cup fresh parsley, chopped
• 3 cups vegetable broth, low-sodium
• 6 tbsp extra virgin olive oil, divided
• 1 tsp sea salt
• 3/4 tsp black pepper, freshly ground
• 1/2 cup pomegranate arils, for garnish
• 3 medium carrots, cut into batons
• 2 medium parsnips, cut into batons
• 1 tsp dried oregano

Instructions

1. 1

   Preheat oven to 425°F. Toss carrots and parsnips with 2 tbsp olive oil, oregano, salt, and pepper. Roast for 18-20 minutes until caramelized and tender. Set aside.

2. 2

   While vegetables roast, combine ground lamb, half the onion, 2 minced garlic cloves, allspice, cumin, cinnamon, 1/4 cup mint, 1/4 cup parsley, salt, and pepper in a bowl. Mix gently until just combined. Form into 12 oblong patties.