Stove-Seared Lamb Patties with Roasted Delicata & Garlicky Sautéed Kale

Fast, weeknight-satisfying and a little bit fancy: seared lamb with a glossy pan sauce, plus sweet-tart roasted delicata squash and garlicky sautéed kale. It’s winter produce at its best in WA—greens + squash + all that savory meat goodness.

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Ingredients

Simple Truth® Natural Ground Lamb 10–12 oz (save the rest for another meal) $9.49 sale (was $10.99), 1 lb
Frieda's Squash Delicata 1 lb (1 medium) $1.29/lb
Organic Kale 8 oz (about half the bunch/bag) $2.79, 1 lb
Fresh Organic Lemon - Each 1/2 lemon (other half for drinks/another meal) $1.29 each (or $0.99 each)
Garlic 3 cloves (2 for kale, 1 for lamb) $0.69 each
Olive oil 2 tbsp —
Ground cumin 1/2 tsp —
Smoked paprika (or regular) 1/2 tsp —
Salt + black pepper to taste —
Chicken broth (optional, for sauce) 1/3 cup $2.00 sale, 32 oz
Red onion (optional) 1/4 small, thinly sliced (optional) $1.59/lb

Instructions

Prep: Heat oven to 425°F. Halve 1 lb delicata squash lengthwise, scoop seeds, and slice into 1/2-inch half-moons (no peeling needed). Strip 8 oz kale from stems and roughly chop. Mince 3 garlic cloves. Cut and juice 1/2 lemon.
Roast delicata: Toss delicata with 1 tbsp olive oil, 1/2 tsp salt, black pepper, 1/2 tsp cumin, and 1/2 tsp smoked paprika. Spread on a sheet pan and roast 20–25 minutes, flipping once, until browned and tender.
Form lamb patties: In a bowl, mix 10–12 oz ground lamb with 1 minced garlic clove, 3/4 tsp salt, and pepper. Shape into 2 large patties (about 1-inch thick) or 4 small patties for faster cooking.
Sear lamb (stove): Heat a skillet over medium-high. Add 1 tbsp olive oil. Sear patties 3–5 minutes per side (depending on thickness) until nicely browned and cooked to your preferred doneness (aim 155–160°F for well-done, 145°F for medium). Transfer to a plate to rest.
Quick pan sauce (optional but great): If using, add 1/3 cup chicken broth to the hot skillet (and 1/4 sliced red onion if you want). Scrape up browned bits and simmer 2–3 minutes until slightly reduced. Finish with lemon juice to taste and black pepper. (If you skip broth, just squeeze lemon into the pan drippings.)
Sauté kale: In the same skillet (wipe out excess fat if needed), add kale and 2 minced garlic cloves plus a pinch of salt. Add a splash of water (2–3 tbsp) and sauté 3–5 minutes until wilted and tender. Finish with a squeeze of lemon.
Serve: Plate lamb with roasted delicata and garlicky kale. Spoon a little pan sauce over the lamb.

Health notes: ~700–900 calories per person depending on lamb fat and oil. Protein-forward; lots of fiber/micronutrients from kale and squash. To lighten: trim visible fat and use 1 tbsp oil total.

Drink pairing: Lamb loves savory reds with lift. Go for a Washington Syrah (peppery, smoky) or a Cabernet Franc (herbal edge that plays great with kale and garlic). If you want something softer, a Grenache-based blend works too. Local angle: look for a WA Syrah from a Columbia Valley producer such as Château Ste. Michelle’s Indian Wells line or similar WA-sourced Syrah blends (labels vary by store).

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