Imagine a dish that transports you straight to the vibrant streets of the Middle East, where every bite is a symphony of bold flavors and fresh ingredients. These succulent lamb patties nestled on a bed of crisp spring greens are not just a meal—they're a culinary adventure waiting to be discovered. With a perfect balance of herbaceous mint, aromatic spices, and tender lamb, this recipe promises to elevate your home cooking from ordinary to extraordinary.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: Middle Eastern
Serves: 4 servings
Ingredients
- 1 lb ground lamb
- 1/2 cup breadcrumbs
- 1/4 cup fresh mint, chopped
- 1 tsp garlic powder
- 1 tsp cumin
- Salt and pepper to taste
- 4 cups spring greens
- 1/4 cup olive oil
- 2 tbsp lemon juice
Instructions
- In a large mixing bowl, combine ground lamb, breadcrumbs, half of the chopped fresh mint, garlic powder, cumin, salt, and pepper. Mix thoroughly using your hands until all ingredients are well incorporated.
- Gently form the lamb mixture into 4 equal-sized patties, making sure they are compact but not overworked. Create a slight indentation in the center of each patty to help them cook evenly.
- Preheat a grill pan or outdoor grill to medium-high heat. Lightly brush the patties with olive oil to prevent sticking.
- Cook the lamb patties for approximately 4-5 minutes on each side, or until they reach an internal temperature of 145°F for medium doneness. Let the patties rest for 3-4 minutes after cooking.
- While the patties are resting, prepare the salad by placing spring greens in a large serving bowl.
- In a small bowl, whisk together remaining olive oil, lemon juice, remaining chopped mint, salt, and pepper to create a light vinaigrette.
- Drizzle the vinaigrette over the spring greens and toss gently to coat the leaves evenly.
- Plate the dressed spring greens and top each serving with a lamb patty. Garnish with additional fresh mint leaves if desired.
- Serve immediately while the lamb patties are warm and the salad is fresh and crisp.
Tips
- For the juiciest patties, choose ground lamb with a bit of fat content (around 15-20%) to ensure moisture and flavor.
- When forming patties, handle the meat gently to prevent tough, dense results. A light touch keeps the texture tender.
- The indentation in the center of each patty helps prevent them from puffing up and ensures even cooking.
- Use a meat thermometer to check doneness—145°F is perfect for medium lamb patties.
- Let the patties rest after cooking to allow juices to redistribute, keeping the meat moist and flavorful.
- For a lighter version, you can also bake these patties in a preheated oven at 400°F for about 12-15 minutes.
- Fresh mint is key—the brighter and more fragrant, the better your vinaigrette and overall dish will taste.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 10g
Protein: 25g
Fat: 24g
Saturated Fat: 9g
Cholesterol: 90mg
