Juicy Lamb Patties
Happy Monday! How was your weekend? I was actually pretty social this weekend so I feel like I didn’t get the slowww 🐢 paced weekend that I usually like to have. But…I got to see some amazing people, so that is always worth it. I spent most of Sunday afternoon meal prepping and one of things I made were these insanely juicy Lamb Patties. Lamb used to be very hit or miss for me, with an emphasis on the “miss”. I tried lamb chops a few times, but they always had a weird taste. But, I started to develop a taste for lamb when I had roasted lamb in a pita… gyro style. The tiny crunchy pieces were amazing. I don’t have a rotating spit… YET 🤔… so I decided to make some lamb patties. I used the beef tallow that I reserved from when I last made bone broth and combined it into the meat to make sure they didn’t dry out. These can be served on a mezze plate, eaten as a burger, or with a side salad. I served mine alongside some homemade Baba Ganoush and Cucumbers. I added some feta cheese to half the batch, so if you love cheese, I highly recommend that, as well.
Recipe (Makes 15 Patties)
- 1 lb Ground Lamb
- 1 Tbsp Tallow (or similar fat), at room temperature
- 1 egg
- 1/2 Tbsp finely chopped Parsley
- 1/2 Tbsp finely chopped Cilantro
- 1/4 cup onion, finely diced
- 1/2 tsp Za’atar
- 1/2 tsp salt
- 1/2 tsp garlic powder
- 1/4 cup almond meal
- 2 oz – 4 oz feta cheese ( optional)
- Preheat oven to 350°F
- Combine all ingredients into a bowl and mix well.
- Create 15 round patties, and put on a parchment paper lined baking sheet. Make sure each patty is flattened.
- Cook for 20 mins.
- Take them out of oven and heat a little bit of oil in a pan.
- Cook each patty on medium heat for 1 minute on each side.
- As they finish cooking, put them on a paper towel lined plate to absorb some of the oil.
- Serve and Enjoy