lamb and parsley patties

Categories
July 1991
Yield
1 servings
MeasureIngredient
1 pounds Ground lamb; (not too lean)
¼ cup Minced fresh parsley leaves
1 tablespoon Minced fresh coriander
1 tablespoon Minced fresh mint leaves or 1 teaspoon; crumbled, or to
  ; dried, taste
2 tablespoons Grated onion
  A pinch of cinnamon
⅛ teaspoon Ground cumin
½ cup Plain yogurt
1 teaspoon Minced fresh mint leaves; or to taste, if
  ; desired
  Romaine; rinsed and spun
  ; dry, for lining the
  ; plates
  Pita loaves; halved, as an
  ; accompaniment if
  ; desired

FOR THE SAUCE

In a bowl combine the lamb, the parsley, the coriander, the mint, the onion, the cinnamon, the cumin, and salt and pepper to taste, knead the mixture with your hands until it is combined well, and chill it, covered, for 15 minutes. Form the mixture into eight 3-inch oval patties, about 1-½ inches thick, with moistened hands, and on the lightly oiled rack of a broiler pan broil the patties under a preheated broiler about 4 inches from the heat for about 4 to 5 minutes on each side, or until the lamb is just cooked through.

Make the sauce while the lamb is broiling: In a bowl whisk together the yogurt, the mint, and salt and pepper to taste.

Divide the patties between 2 plates lined with romaine and serve them with the yogurt sauce and the pita loaves.

Serves 2.

Gourmet July 1991

Converted by MC_Buster.

Converted by MM_Buster v2.0l.

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