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Meat RecipesLamb Recipes pg 3 >  Spiced Lamb Patties


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Complete Idiot’s Guide® to Grilling
by Don Mauer

Serves: 4
Prep time: 30 to 35 minutes
Cook time: 12 to 16 minutes
Serving size: 1 patty


    • 3 TB. grated onion
    • 2 TB. chopped fresh parsley
    • 2 TB. chopped fresh basil
    • 1/2 tsp. ground cumin
    • 1/2 tsp. ground cinnamon
    • 1/4 tsp. salt
    • 1/4 tsp. ground cayenne
    • 1 lb. ground lamb
    • Thinly sliced cucumber
    • Lemon wedges


1. Fire up the grill:
For a charcoal grill: Open the bottom vents. Ignite 6 quarts or 2 1/2 pounds charcoal briquettes or hardwood charcoal. When the coals are hot, set up for a one-level medium-heat fire (so you can hold your hand 5 inches above cooking rack for only 4 to 5 seconds).
For a gas grill: Turn each burner to high and ignite. Cover the grill. When hot, set the burners to medium heat.

2. While grill heats, place ground lamb in a large mixing bowl, add parsley, basil, cumin, cinnamon, salt, and cayenne. With clean hands, lightly mix seasonings into meat. Gently shape into 4 (1/2-inch-thick) patties, being careful not to press too hard.

3. On a charcoal grill: Grill patties on the grill rack, uncovered, directly over medium coals for 12 to 16 minutes, turning once halfway through, until an instant-read thermometer inserted halfway into the center registers 140°F for medium-rare or 150°F for medium.
On a gas grill: Grill, covered, 6 to 8 minutes per side or until an instant-read thermometer inserted halfway into the center registers 140°F for medium-rare or 150°F for medium.

Serve patties on a bed of cucumber slices, and garnish with lemon wedges.

Note: Lamb is just like any other meat: if it's grilled too long over too high a heat, it will turn gray and dry out. Lowering the heat of a grill—in essence slowing it down—extends the cooking time only a minute or two but gives you time to make the right decision as to when lamb or any other meat's done.



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