A spicy Mediterranean lamb dish. Goes well with tzadziki.
Ingredients
- 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
Directions
- Heat heavy skillet to medium.
- Toast cumin, coriander, and pepper in pan until aromas released and coriander just starts to change color, shaking or stirring continuously.
- Grind cumin coriander, and pepper medium-fine.
- In large mixing bowl, thoroughly combine all ingredients except additional oil.
- If time permits, wrap meat mixture tightly in plastic wrap and refrigerate over night on a plate.
- Form into thin 4 oz. patties and let rest at room temperature for 15 minutes.
- Heat heavy skillet to medium.
- 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.