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Fruited Lamb Patties Recipe

Ingredients

How to make it

  • In a small dish soak the miced ginger root in the sherry and rice vinegar for about 10 minutes.
  • I prefer to make the spice mixtures separately in a small dish then add it to the meat mixture. This is a practice I began after making terrible mistakes dumping too much of a spice into the main ingredients. This way I can just take out as much as I like and add it. If I have extra spices they go into a "secret seasonings" container whose secret will never be known :)
  • Mix the garlic, lamb and molasses, well in a large bowl. Use your hands!
  • Add the spices, ginger and liquid to the lamb and mix again. I recommend you add the liquid from the dish a bit at a time until the conistency feels right to you.
  • Form into 3/4 inch thick patties.
  • Refrigerate for 3-4 hours (separate patties with wax paper if possible).
  • Preheat the grill to medium heat (direct heat from above on an indoor grill is how I do it).
  • Grill the patties about 6-7 minutes each side - there must be no pink left inside them. Cut one open to check.
  • The recipe makes about 6 patties but may make more or less, depending on exactly how thick they are. The nutrition values shown below assumes 6 patties.
  • Servings 6
  • 1 patty Per Serving
  • Calories 255.17
  • Fat 17.33
  • Carbs 5.5
  • Protein 12.9
  • Fiber 0.53

People Who Like This Dish 2
Reviews & Comments 1

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    " It was excellent "
    sitbynellie ate it and said...
    Wow! I have to try this out! Thanks for the creative leap off the springboard from my lamb patties! This sounds lovely!
    Was this review helpful? Yes Flag

The Cook

otterpond Windermere, FL

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