- 12 ounces roasted red peppers, cut into 1/2-inch strips (2 cups)
- 1 large, sweet onion, thinly sliced
- 8 ounces halloumi cheese, cut into 1/3-inch-thick slices (see Note)
- 1/2 teaspoon crushed red pepper
- 3 tablespoons extra-virgin olive oil
- Kosher salt and freshly ground black pepper
- 1 1/2 pounds ground lamb
- 2 teaspoons ground cumin
- 1/4 teaspoon cinnamon
- 1/8 teaspoon ground cloves
- 2 tablespoons chopped flat-leaf parsley
- Warm pita, for serving
- Preheat the oven to 450°. In a large roasting pan, toss the peppers, onion, halloumi and crushed red pepper with 2 1/2 tablespoons of the olive oil. Season with salt and pepper.
- In a medium bowl, knead the lamb with the cumin, cinnamon, cloves, 1 1/2 teaspoons of kosher salt and 1/2 teaspoon of black pepper and form into four 4-inch patties. Arrange the patties over the vegetables and rub lightly with the remaining 1/2 tablespoon of olive oil. Roast for about 25 minutes, until the vegetables are very tender and the patties are cooked through. Sprinkle the parsley on top and serve with warm pita.
Halloumi cheese is available at some supermarkets. Feta cheese is a fine substitute.
Serve with a spicy, blackberry-inflected Côtes-du-Rhône from France.