| Lamb Sausage Patties with fresh mint, feta, and garlic | | Print | |
|
1 1/2 pounds ground lamb shoulder 2 Large garlic cloves pressed 1 1/2 teaspoon coarse kosher salt 1/3 cup crumbled feta cheese 1 tablespoon finely chopped fresh mint 1 tablespoon extra-virgin olive oil Place lamb in large bowl. Sprinkle garlic and salt over lamb. Gently toss lamb to blend. Combine feta and mint in small bowl. Divide lamb into 12 equal mounds. Using damp hands, shape each into ball. Working with 1 ball a time, pike thumb into center to make hole. Press 1 teaspoon feta-mint filling into hole. Pinch hole closed, then pres ball between palms to flatten into 3/4-inch-thick dish. Repeat with remaining lamb and feta-mint filling. Preheat oven to 250 F. Heat olive oil in heavy large skillet over medium heat. Working in 2 batches, cook lamb sausages until browned on both sides and cooked to desired doneness, about 3 minutes per side for medium. Transfer sausages to rimmed baking sheet and place in oven to keep warm. Serve hot. |
