January 5, 2012

Moroccan Lamb Patties

The weekend after Thanksgiving we butchered two lambs. Nearly all the meat, save one leg that we had for Christmas dinner, was ground and frozen. Ground lamb is a great replacement for ground beef in spaghetti or meatballs or meatloaf. Personally, I love lamb burgers. But we reserve burgers for the summer. Tonight we made another family favorite.

Moroccan Lamb Patties
Time - 20 min
Servings - 4

1 lb ground lean lamb
1/2 medium onion, diced
1 T paprika
1 T dried parsley
1 t ground cinnamon
1 t ground cumin
1 t garlic salt
1/2 t all spice
1 T olive oil, plus more for frying

Mix all in a bowl. Heat olive oil in a large, heavy bottom skillet over medium-high heat. Form 8 two inch patties and place in hot skillet. Cook for 5 minutes, flip and cook until done through. Serve with couscous or rice. Almost any veggies goes great with this - steamed green beans, carrots, cauliflower. In the summer, when we have tomatoes, I like to roast 4 large beefy tomatoes as a side dish.

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