For the love of lamb

September 25, 2009

My friend Walter got me and my husband a meat grinder for a wedding present. And a cleaver. I can turn now anything into ground meat! (Hi Walter!)I love ground meat because you can spice and flavor it however you like. Also, it seems more interesting than other meats. Like it went to art school or something.

Photo is the lamb patties with carrot salad and green beans.

Morrocan lamb patties OR burgers
Serves 4

1/2 teaspoon cinnamon
1/2 teaspoon allspice
1/2 teaspoon cumin
1/2 teaspoon paprika
1/2 teaspoon aleppo pepper (or use hot pepper flakes)
1 clove garlic, minced or pressed through a garlic press
1/2 small onion, diced small
1 tablespoon cilantro
1 tablespoon parsley
1 tablespoon currants (Crazy, but trust me on this!)
salt and pepper
1 lb. ground lamb

olive oil, to cook

plain yogurt, to serve

Mix cinnamon through salt and pepper together well. (Everything except the lamb, oil to cook, and yogurt.) Add lamb, mix until just barely combine, being careful not to overmix. (If you keep mushing it together, your patties will be really tough. And not delicious. Also, your house might fall in.) Divide into 12 little patties. Heat a large skillet to medium high, add a tablespoon or two of olive oil, and put your patties in. You might have to cook two batches. Or use two skillets. Cook about 2-3 minutes each side, depending on how you like your lamb.

Serve with a dollop of yogurt on each patty.

VARIATION: Divide the meat into only 4 patties, and serve on a roll, topped with yogurt and carrot salad (julienne the carrots so it is more like a slaw).