Lamb Patties

A spicy Mediterranean lamb dish. Goes well with tzadziki. 


  • 2 lbs. ground lamb
  • 1 medium onion, diced fine
  • 3 Tbs. fresh cilantro (use half amount if dried)
  • 3 Tbs. fresh mint (use half amount if dried)
  • 1 Tbsp. extra virgin olive oil
  • 6 cloves garlic, minced
  • 6 tsp.whole cumin
  • 3 tsp. whole coriander
  • 1 1/2 tsp. whole black pepper
  • 2 tsp. salt
  • 3/4 tsp. ground cayenne pepper
  • Additional olive (not extra-virgin), grapeseed, or canola oil


  1. Heat heavy skillet to medium.
  2. Toast cumin, coriander, and pepper in pan until aromas released and coriander just starts to change color, shaking or stirring continuously.
  3. Grind cumin coriander, and pepper medium-fine.
  4. In large mixing bowl, thoroughly combine all ingredients except additional oil.
  5. If time permits, wrap meat mixture tightly in plastic wrap and refrigerate over night on a plate.
  6. Form into thin 4 oz. patties and let rest at room temperature for 15 minutes.
  7. Heat heavy skillet to medium.
  8. Lightly cover bottom of pan with oil and cook patties in batches of 4, about 3 minutes per side until internal temperature of 135-140 F is reached.

This recipe was submitted by rjp on June 23, 2006.

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