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Fast and tasty
Minced lamb cutlets

Ground Lamb Patties

Tender, juicy patties for lamb lovers. Made from top-quality young lamb and cooked by these rules, they always win over my family with their flavor. I go for lamb that isn't too fatty, so a few tricks are needed to keep the patties juicy.

UnicornSteak

Recipe author

Composition / ingredients

Servings:

Ground lamb

300

Onion

Salt

Vegetable oil

Egg

Potato (raw)

Cumin (zira)

Herb blend

Nutmeg

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 42 % 13 g

Fats 48 % 15 g

Carbohydrates 10 % 3 g

192 kcal

GI: 100 / 0 / 0

Cooking method

Cooking time: 30 min

Step 1:

How do you make ground lamb patties? Add the seasonings to the lamb: cumin, dried herbs, and nutmeg. Salt the mixture. You can also add ground chili if you like. Lamb loves spice, so don't be shy with it — and freshly ground cumin and nutmeg are best.
Step 2:

Grate the potato on the fine side of a box grater. Add it and a whole egg to the lamb.
Step 3:

Peel and finely chop the onion. In my book, patties without onion are a waste of good meat. :) And lamb patties in particular call for plenty of it — that's what keeps them juicy.
Step 4:

Mix the meat mixture thoroughly.
Step 5:

Shape the mixture into small, neat patties. I usually tidy up the edges with a tablespoon. Don't make them too big — that way you won't have to finish them off in the oven.
Step 6:

Heat a skillet over high heat. Pour in the oil and let it get good and hot. Reduce the heat to medium and add the patties. Fry for about four minutes, until browned.
Step 7:

Then flip the patties and fry the other side for about four more minutes, until it too has an appetizing crust. That's it! Juicy lamb patties, ready to go.

You can buy ready-made ground lamb, but I always vote for grinding it at home — that's the only way you really know what meat you're getting. Getting lamb patties juicy is often easy, since the meat is fairly fatty on its own. But I always pick the leanest meat and trim off all the visible fat, lamb included. Even so, these patties still came out juicy, thanks to all the onion. Made this way, they're wonderfully aromatic, with a bold cumin flavor and a faint hint of nutmeg — that nutmeg is what lends them a certain refinement. All in all, they turned out great. Enjoy!
The right pan makes a difference — a poor choice can spoil even the best recipe, so pick one suited to what you're cooking.
Every oil is good only up to a certain temperature — its smoke point, past which it starts to burn and form harmful compounds. Choose an oil with a high smoke point for frying.
Since everyone's sense of salt, sweetness, bitterness, heat, and acidity is different, always season to your own taste. If you're using a spice for the first time, remember that some are easy to overdo — chili especially.