Middle Eastern Lamb Patties

From America’s Test Kitchen “The Best 30-Minute Recipe”

These can nicely be stuffed into a pita or served over a bed of greens


Lamb Patties

2 slices high-quality white bread sandwich bread, crusts removed

3 tablespoons yogurt

1 lb ground lamb

2 tablespoons minced fresh cilantro or mint

salt and ground black pepper

1 teaspoon ground cumin

pinch cayenne

3 tablespoons vegetable oil

Yogurt Sauce

1 cup plain yogurt

2 tablespoons minced fresh cilantro

1 tablespoon fresh lemon juice

1/2 garlic clove, minced

salt and ground black pepper

1. Make lamb patties: Tear bread into small pieces and mash with yogurt to form wet paste in medium bowl.  Add lamb, cilantro, 1 teaspoon salt, 1/4 teaspoon pepper, cumin, and cayenne and mix until uniform.  Pinch off 3 tablespoon-sized pieces of meat mixture, roll firmly into balls (12 balls), then flatten into small patties about 1 1/2 inches thick.

2. Brown patties: Heat oil in 12-inch non-stick skillet or griddle over high heat until shimmering.  Brown patties on just one side, about 2 minutes.  Flip patties over, reduce heat to medium and cook until well browned, about 6 minutes.  Transfer patties to paper towel-lined plate.

3. Make yogurt sauce: While patties cook, mix sauce ingredients together and season with salt and pepper to taste.  Serve patties with sauce.

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