Roquefort Lamb 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.

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.

ROQUEFORT BUTTER

Steps:

• Place the butter and Roquefort cheese in the bowl of an electric mixer fitted with the paddle attachment and mix on medium speed until smooth. Add the scallions and mix until combined. Cut a strip of parchment paper 4 1/2 inches wide and place the mixture on the short end of the paper. Roll into a log about 1 inch in diameter, rolling the parchment paper around the butter mixture. Chill.

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.

OPEN-FACE ROQUEFORT BURGERS WITH GRILLED ONIONS

Steps:

• Prepare barbecue (medium-high heat). Combine ground chuck and salt in medium bowl. Shape into four 1/2-inch-thick patties. Place 1/4 of cheese in center of each patty. Using moistened hands, fold meat over cheese, enclosing completely. Shape meat into 3/4-inch-thick patties. Sprinkle cracked pepper on both sides.
• Stir together oil and garlic in small bowl. Brush both sides of bread and onion slices with garlic oil.
• Oil grill rack. Place burgers and onion slices on barbecue. Grill burgers to desired doneness, about 5 minutes per side for medium-rare. Grill onion slices until just tender, about 4 minutes per side. Grill garlic bread until golden, about 1 minute per side. Place 1 slice grilled bread on each of 4 plates. Top each with burger and onion slice.

LAMB PATTIES

Steps:

• Soak the bulgar in cold water for 30 minutes. Drain well, squeezing to remove excess water.
• Place all ingredients (except olive oil) in a bowl and mix well with your (clean) hands.
• Take about 2 tablespoons of the mix and roll into a ball. Place on a tray and flatten slightly. Cover the patties with plasic wrap and refrigerate for 15 minutes.
• Cover the base of a non-stick frying pan with oil and cook patties in batches over medium heat for 4 to 5 minutes each side, or until golden and cooked through.
• Good served with tabouli, yoghurt and Lebanese bread.

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.

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.

CURRIED LAMB PATTIES

Steps:

• Put the lamb in a mixing bowl. Sprinkle with salt and pepper to taste.
• Melt half of the butter in a saucepan and add one cup of the chopped onion and the garlic. Cook, stirring, until wilted. Let cool briefly and add to the lamb.
• Add the bread crumbs, egg and almonds and blend well.
• Divide the mixture into eight portions and shape each into a round ball. Flatten the balls into round patties, each about one inch thick.
• Heat the oil in a heavy skillet large enough to hold the patties in one layer. Add the patties and cook three minutes or until golden brown. Turn the patties and continue cooking three or four minutes on the second side. Transfer the patties to a warm platter.
• Meanwhile, heat the remaining butter in a saucepan and add the remaining two tablespoons of chopped onion and the curry powder. Cook, stirring, until the onion is wilted. Add the broth and cook until the broth is cooked down by half. Add the cream and grapes and cook down about one minute. Pour the grape sauce over the meat patties and serve.