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Lamb Patties with Chopped Herbs

Chopped mint and parsley are simple flavorings for succculent lamb patties. Amy Albert

Servings: four.


  • 1 lb. freshly ground lean lamb
  • 3/4 tsp. salt
  • Freshly ground black pepper
  • 2 large cloves garlic, minced
  • 1/2 cup chopped fresh flat-leaf parsley
  • 3 Tbs. chopped fresh mint
  • Generous 1/2 tsp. minced fresh rosemary
  • Oil for the pan

Nutritional Information

  • Calories (kcal) : 210
  • Fat Calories (kcal): 110
  • Fat (g): 12
  • Saturated Fat (g): 4
  • Polyunsaturated Fat (g): 2
  • Monounsaturated Fat (g): 5
  • Cholesterol (mg): 80
  • Sodium (mg): 500
  • Carbohydrates (g): 1
  • Fiber (g): 0
  • Protein (g): 23


  • In a mixing bowl, lightly and thoroughly mix the ground lamb, salt, pepper, garlic, parsley, mint, and rosemary. Shape into four patties, each 1-1/4 inches thick. Add just enough oil to a large skillet to make a thin film; heat over medium heat. When the oil is hot, add the patties (take care not to crowd the pan) and brown well on both sides, turning occasionally, until browned, cooked through, and springy firm, 12 to 15 minutes total.

Good accompaniments would be rice pilaf and some cucumber yogurt salad.


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