LAMB PATTIES
Minced Lamb stuffed into puff pastry, as hot or mild as you like it. Makes a very filling munchy.
Provided by Madhu
Categories Meat and Poultry Recipes Lamb Ground
Time 45m
Yield 18
Number Of Ingredients 14
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.
Nutrition Facts : Calories 221.5 calories, Carbohydrate 15.7 g, Cholesterol 27.2 mg, Fat 14.1 g, Fiber 1 g, Protein 7.2 g, SaturatedFat 4.1 g, Sodium 247 mg, Sugar 1.8 g
LAMB PATTIES WITH MINTED KIWIFRUIT SAUCE
Broil ground lamb with a flavorful blend of spices, and top it off with a cool mint sauce for a fast, elegant meal.
Provided by Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 8
Number Of Ingredients 9
Steps:
- Set oven control to broil. Spray broiler pan rack with cooking spray. In large bowl, mix all patty ingredients until well blended. Shape into 8 patties, about 1 inch thick. Place patties on rack in broiler pan.
- Broil with tops about 3 inches from heat 10 to 14 minutes for medium doneness, turning once.
- In medium bowl, mix all sauce ingredients. Serve lamb patties with sauce.
Nutrition Facts : Calories 300, Carbohydrate 18 g, Cholesterol 70 mg, Fiber 1 g, Protein 20 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 430 mg
LAMB PATTIES WITH MINT SAUCE
Steps:
- In a small bowl stir together the lemon juice, the vinegar, the water, the soy sauce, the garlic, the sugar, the anchovy paste, the red pepper flakes, and the mint until the sugar is dissolved. In a bowl combine well the egg, the lamb, the cinnamon, the nutmeg, the onion, the bread crumbs, and salt and pepper to taste, form the mixture into four 1/2-inch-thick patties, and broil the patties on the rack of a foil-lined broiler pan under a preheated broiler about 6 inches from the heat for 6 minutes. Turn the patties and broil them 6 minutes more, or until they are just cooked through. Transfer the patties to 2 plates and spoon the sauce over them.
LAMB AND MINT PATTIES / BURGERS
Quick and easy for a weeknight dinner. Serve on burger rolls or with veges or salad on the side. These patties are gluten-free
Provided by Jubes
Categories Lamb/Sheep
Time 40m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat the olive oil over low heat.
- Add the onion and cook for 5 minutes until soft.
- Add the garlic, ginger some salt and pepper. No need to cook these off,but you can cook for a further one minute if wished.
- Remove from the heat and allow to cool.
- Add the lamb mince to a large bowl along with the cooled onions and the mint. Season again and mix until thoroughly combined.
- Roll large balls of the mixtureand flatten to make burger/patties.
- Sit the patties on a plate and chill in the fridge until firm, if time permits.
- Shallow fry the burger patties in a little vegetable oil. Fry 6-7 minutes each side, or until cooked through. You can also cook on a grill/griddle pan or barbeque.
- Serve hot on a roll or with veges or salad on the side.
Nutrition Facts : Calories 520.1, Fat 42.9, SaturatedFat 17.7, Cholesterol 123.2, Sodium 101.5, Carbohydrate 3.3, Fiber 0.6, Sugar 1.2, Protein 28.4
LAMB WITH CREAMY MINT SAUCE
Dinner ready in 20 minutes! Enjoy this delicious lamb served with mint sauce - a delightful meal.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 20m
Yield 4
Number Of Ingredients 4
Steps:
- Place yogurt, mint and sugar in blender or food processor. Cover and blend on medium speed, stopping blender occasionally to scrape sides, until leaves are finely chopped.
- Set oven control to broil. Spray broiler-pan rack with cooking spray. Remove fat from lamb. Place lamb on rack in broiler pan. Broil with tops 2 to 3 inches from heat 12 to 14 minutes, turning after 6 minutes, until meat thermometer reads 160° (medium doneness). Serve with sauce.
Nutrition Facts : Calories 175, Carbohydrate 10 g, Cholesterol 60 mg, Fiber 0 g, Protein 20 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 75 mg
LAMB PATTIES WITH FRIED ONIONS AND TAHINI-YOGURT SAUCE
Ground lamb makes a great alternative to a traditional burger, even when sprinkled with only salt and pepper or a little chopped parsley and garlic. These well-seasoned, simple-to-make patties are inspired by kofta, and are spiced with a fragrant mixture. You can season the meat up to a day ahead, which cuts down on kitchen time. Folded into warm pita bread, doused with tahini sauce and topped with fried onions, these burgers may not be standard cookout fare, but everyone loves them.
Provided by David Tanis
Categories meat, main course
Time 1h30m
Yield 4 to 6 servings
Number Of Ingredients 19
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.
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