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.
nutrition information (per serving):
Photo: Amy Albert