FoodReference.com (Since 1999)

 

RECIPE SECTION - Over 10,000 Recipes

Home   |   Articles   |   Food_Trivia   |   Today_in_Food_History   |   Food_Timeline   |   Recipes   |   Cooking_Tips   |   Videos   |   Food_Quotes   |   Who’s_Who   |   Culinary_Schools_&_Tours   |   Food_Trivia_Quizzes   |   Food_Poems   |   Free_Magazines   |   Food_Festivals_&_Events

You are here > Home > Recipes

Meat RecipesLamb Recipes pg 3 >  Spiced Lamb Patties

 

FREE Magazines
and other Publications

An extensive selection of free food, beverage & agricultural magazines, e-books, etc.

 

CULINARY SCHOOLS
& COOKING CLASSES

From Amateur & Basic Cooking Classes to Professional Chef Training & Degrees

 

SPICED LAMB PATTIES

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

Ingredients

    • 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
     

Directions

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.

4.
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.

 

RELATED RECIPES

  Home   |   About Us & Contact Us   |   Recipe Index   |   Kitchen Tips   |   Cooking Contests   |   Other Links  

Please feel free to link to any pages of FoodReference.com from your website.
For permission to use any of this content please E-mail: james@foodreference.com
All contents are copyright © 1990 - 2024  James T. Ehler and www.FoodReference.com unless otherwise noted.
All rights reserved.  You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission.
 

FoodReference.com Logo

 

Popular Pages