Lamb And Parsley Patties Recipes

LAMB PATTIES

Steps:

• In a large pot, combine the ground lamb, onion, chilies, soy sauce and Worcestershire sauce. Season with ginger and garlic pastes, white pepper, cinnamon, cardamom and cloves. Cook, stirring occasionally, over medium heat until the meat is evenly browned and the onions are tender, about 15 minutes. Mix in cilantro, cover and set aside.
• Preheat the oven to 375 degrees F (190 degrees C). Lay sheets of puff pastry out on a lightly floured surface. Cut each one into 9 squares and roll out to 1/4 inch thickness. Spoon about 1 1/2 tablespoons of the meat mixture into the center of each square. Brush the edge with water, fold corner over to form a triangle, and press to seal. Do not overstuff the triangles, or they will burst in the oven. Place the patties onto a foil lined baking sheet leaving at least an inch between each one. Brush the tops lightly with beaten egg.
• Bake for 12 to 15 minutes in the preheated oven, or until golden brown all over. Serve hot for best flavor.

SPICED LAMB PATTIES WITH NUTTY GARLIC SAUCE

Steps:

• Whisk garlic, almond butter, 2 tablespoons lemon juice, 2 tablespoons oil, and 2 tablespoons water in a small bowl until smooth; season with salt and pepper. Set sauce aside.
• Using your hands, gently mix lamb, onion, parsley, coriander, cumin, 2 tablespoons oil, 1 teaspoon salt, and 1/2 teaspoon pepper in a large bowl just to combine. Form into twelve 3/4"-thick patties.
• Heat a dry large skillet, preferably cast iron, over medium heat. Working in 2 batches, cook patties, pressing slightly to flatten, until browned on the outside but still pink in the center, about 4 minutes per side. Transfer to wire rack set inside a rimmed baking sheet; let rest 5 minutes.
• Meanwhile, toss cabbage, cucumber, radishes, and remaining 2 tablespoons lemon juice and 2 tablespoons oil in a medium bowl; season with salt and pepper.
• Serve lamb patties with pita bread, salad, herbs, and reserved sauce.

SPICY LAMB PATTIES

Steps:

• Preheat the grill for high heat.
• In a bowl, mix the lamb, green onions, garlic, curry powder, cumin, red pepper, salt and pepper. Form into 4 patties.
• Lightly oil grill grate. Grill patties 5 minutes on each side, or until done.

LAMB AND PARSLEY PATTIES

Steps:

• In a bowl combine the lamb, the parsley, the coriander, the mint, the onion, the cinnamon, the cumin, and salt and pepper to taste, knead the mixture with your hands until it is combined well, and chill it, covered, for 15 minutes. Form the mixture into eight 3-inch oval patties, about 1-1/2 inches thick, with moistened hands, and on the lightly oiled rack of a broiler pan broil the patties under a preheated broiler about 4 inches from the heat for about 4 to 5 minutes on each side, or until the lamb is just cooked through.
• Make the sauce while the lamb is broiling: In a bowl whisk together the yogurt, the mint, and salt and pepper to taste.
• Divide the patties between 2 plates lined with romaine and serve them with the yogurt sauce and the pita loaves.

ROQUEFORT LAMB PATTIES

Steps:

• In a medium bowl, mix lamb, salt and pepper.
• Shape into 6 patties.
• Broil 3-4 inches from source of heat, approximately 3-5 minutes on each side (or until desired doneness).
• In a small skillet, saute the onions in 3 tablespoons butter until soft.
• Remove and keep warm.
• In a small saucepan, mix together Roquefort, 1 tablespoon butter, parsley and flour.
• Stir in sour cream.
• Heat and stir 1-2 minutes, or until just warmed and slightly thickened.
• To serve, place sauteed onions on lamb patties and spoon Roquefort sauce on top.

LAMB PATTIES WITH MUSHROOM SAUCE

Steps:

• Place the lamb in a mixing bowl.
• Heat two tablespoons of the oil in a small skillet and add the onions and garlic. Cook briefly, stirring, until wilted. Sprinkle with cumin and stir, blending well. Cool briefly.
• Scrape the onion mixture into the lamb. Add the coriander, bread crumbs, egg, salt and pepper. Blend well with fingers and shape the mixture into 20 patties. Set aside.
• For the mushroom sauce, heat the butter in a saucepan and add the mushrooms, shallots, salt and pepper. Cook over medium-high heat until all the moisture from the mushrooms has evaporated.
• Add the wine and simmer briefly over high heat. Add the tomatoes, broth and tarragon. Cook about 5 minutes, stirring occasionally.
• Blend the arrowroot with the water. Stir into the sauce and cook briefly.
• Meanwhile, heat the remaining olive oil in a nonstick skillet large enough to hold the patties in one layer. Add the patties and turn them so they brown evenly, about 5 minutes. Drain the fat.
• Add the patties to the sauce, cover and simmer about 10 minutes.

LAMB BURGERS WITH TZATZIKI SAUCE AND PARSLEY SALAD

Steps:

• Preheat the outdoor grill or indoor grill pan.
• In a bowl combine lamb, 1 teaspoon salt, pepper, and curry powder. Form into 8 3-inch by 2-inch oblong patties. Set aside to come to room temperature.
• Meanwhile, make the tzatziki sauce and parsley salad.
• For the tzatziki sauce: In a medium bowl combine yogurt, cucumber, mint, remaining 1/2 teaspoon salt, and lemon zest and juice. Set aside.
• For the parsley salad: In a medium bowl combine tomato, parsley, red onion, and olive oil. Set aside.
• When the burgers have come to room temperature and the grill is hot, grill the burgers to desired doneness, about 2 to 3 minutes per side for medium-rare. Stuff burgers, tzatziki sauce, and parsley salad into pitas and serve immediately.

PAKISTANI-STYLE LAMB PATTIES

Steps:

• Saute' the onions in hot oil until they are translucent.
• Add the garlic and saute' briefly.
• Remove mixture from the heat.
• Soak the bread crumbs in water.
• Squeeze out any excess moisture.
• Combine the bread crumbs, onion, and garlic.
• Add the lamb, pine nuts, beaten eggs, tahnini, parsley, salt, pepper, and spices.
• Mix them together gently but thoroughly.
• Shape the mixture into patties and chill the patties.
• Grill or broil the patties to doneness.

LAMB PATTIES WITH FRIED ONIONS AND TAHINI-YOGURT SAUCE

Steps:

• Put lamb in a medium bowl. Add 1 teaspoon salt, some black pepper, the cumin, coriander, oregano, cinnamon, scallions, cilantro, mint and garlic. Mix well with wet hands, kneading the mixture to distribute seasoning. Cover and refrigerate for at least 1 hour so the seasoning penetrates. (Alternatively, season meat and refrigerate overnight.)
• Make the sauce: In a small bowl, put tahini, lemon juice, garlic and cayenne. Stir well to dissolve the tahini. Then stir in yogurt, and mix well. Taste and add salt, to taste.
• Heat olive oil in a wide skillet over medium-high. When oil is wavy, add onions and cook, stirring frequently, until they are crisp and well browned, edging toward burned, about 10 to 12 minutes. Lower heat if browning too quickly. Add a little more oil, if pan looks dry. Season lightly with salt. Transfer to a plate lined with paper towels.
• Light a charcoal grill for a medium hot bed of coals. (Alternatively, use a medium-hot gas or electric grill, a cast-iron pan or griddle, or a broiler.)
• With wet hands, knead lamb mixture once more, then form into 4 (8-ounce) oval patties (or 6 5-ounce patties), about 1-inch thick. Set aside until the fire is ready. Place the grill about 1 inch from the coals.
• Cook patties about 4 minutes per side for medium-rare, 130 degrees. After flipping, cook until red juices appear on the top of the patties. For medium, 140 degrees, cook longer, about 5 minutes per side. In either case, let them rest on a warm plate for 5 minutes before serving, to keep in juices. They will continue cooking a bit as they rest.
• Top each burger with fried onions. Serve with tahini-yogurt sauce and warm pita, if desired.

SPICY LAMB PATTIES WITH CAULIFLOWER-ALMOND RICE

Steps:

• For the patties: Combine the lamb, harissa, cumin, paprika, salt, pepper and garlic in a bowl and mix well by hand. Form into eight 1/2-inch-thick patties (3 to 4 inches across).
• Heat a grill pan over high heat. Grill the patties, working in batches if necessary, until the internal temperature reaches 160 degrees F, 1 to 2 minutes per side.
• For the rice: Combine the raisins and 1 cup of water in a microwe-safe bowl; microwave for 1 minute, then drain and set aside.
• Place the cauliflower florets in a food processor and pulse until the cauliflower resembles small pebbles, 3 or 4 pulses.
• Bring 1 1/2 cups water to a boil in a medium saucepan set over high heat. Add the cauliflower and cook, stirring, until tender, about 2 minutes. The water should be fully evaporated at this point, if not, drain the cauliflower using a fine mesh sieve.
• Remove the pan from the heat and stir in the raisins, almonds, parsley, lemon juice and olive oil. Season with salt and pepper.
• Serve the lamb patties over the cauliflower rice.
• Cook's Note: If you can't find harissa, substitute with 2 teaspoons tomato paste mixed with 1/4 teaspoon cayenne pepper and 1/4 teaspoon lemon juice.
• Use gloves when forming the patties to avoid getting the spicy paste in your eyes.
• You can also cook the patties in a 350 degree F oven until cooked through.