Sunday, December 10, 2006

Spiced Lamb Patties with Minty Yogurt Sauce

Meatballs and hamburgers are incredibly versatile foods. Meatballs may be shaped to the size of a tennis ball, baked and served on a bed of smooth polenta or pan-fried to crispy little bites and eaten with toothpicks at a cocktail party. Burgers are an icon of American cuisine, whether flipped off of a backyard grill onto a soft, ketchup-coated bun or stuffed with gorgonzola, topped with red onion compote and broiled in a restaurant kitchen. Meatballs can be make of beef, pork, veal or any combination thereof, and ostrich and salmon burgers are not all that rare.

These lamb patties combine the best elements of the meatball and the burger to create a surprisingly flavorful appetizer. Just as convenient a finger food as a cocktail meatball, the flattened shape of a mini-hamburger allows the development of a dark, crusty char as they cook in a skillet. When we made them, they were actually part of a menu of small plates, since Mike and I would rather eschew the "appetizer-entree-dessert" model in favor of tapas-style eating whenever we have the chance.

I had the idea to make lamb patties, then found a recipe for Middle Eastern-spiced meatballs in December's Bon Appetit. Cinnamon adds an essential element of sweetness and warmth that I heightened with Hungarian sweet paprika. I discovered how this type of paprika can add a smoky sweetness to meats when I recently bought a fresh, quality product instead of resorting to the generic red powder that never tasted like much of anything. It may come in handy for adding a little color to deviled eggs, but it is useless as a seasoning. Cumin further underscores the smoky flavor, and mint, parsley and diced red onion add freshness and moisture.

Bon Appetit calls for a sun-dried tomato aioli with their lamb meatballs, but I decided to try a minty yogurt sauce. Unlike the mayonnaise-based aioli, the creamy Greek yogurt is a cooling, tangy counterpoint to the warm spices and juicy meat. You could make a full meal of the patties and sauce by serving them in pita bread with some romaine lettuce. Whatever you do, I think this is a great formula for creating a new dish: start with a classic (or two); change one element, like the choice of meat; add some unexpected spices from another cuisine; and serve in a creative way. How do new dishes evolve in your kitchen?

Spiced Lamb Patties with Minty Yogurt Sauce
Patties adapted from Bon Appetit. Makes about 12 little patties.

Meatballs:
3/4 lb. ground lamb
1/2 c. panko (I used whole wheat)
1/4 c. red onion, finely chopped
1/4 c. fresh parsly, chopped
1/4 c. fresh mint, chopped
1 egg, lightly beaten
1 tblsp. Hungarian sweet paprika
1 tsp. ground cumin
1/2 tsp. ground cinnamon
1/2 tsp. salt
1-2 tblsp. olive oil

In a large bowl combine lamb, panko, onion, parsley, mint, egg, paprika, cumin cinnamon and salt. Use your hands to mix all the ingredients. Form the lamb mixture into little patties, about 1/2 inch thick. Meanwhile, heat about a tablespoon of oil in a skillet (I use cast iron. You could also cook these on a grill or under the broiler.) over medium-high heat. Add half the patties, or as many as you can fit allowing 1/2 inch of space between them. Cook until the bottoms of the patties are browned to the degree that you like, about 4 minutes. Flip and finish cooking on the other side, about 3 minutes more. Remove to a paper towel-lined plate and cook the remaining patties, adding more oil to the skillet if needed. Serve with the yogurt sauce.

Yogurt Sauce:
8 oz. Greek yogurt (I used Fage Total 0% fat)
5-6 sundried tomato halves, packed in oil, chopped
3 tblsp. fresh mint, chopped
1/4 tsp. salt
sprinkle of freshly ground pepper
1/2 tblsp. extra virgin olive oil

Combine all the ingredients in a small bowl. Serve with the lamb patties. I like to make this before the patties so that the yogurt is not refrigerator-cold when serving and flavors can mesh.

7 comments:

Jennifer said...

Mmmm...I had a lamb patty in the most fabulous pita-like bread with a minty yogurt sauce once in London. I may just have to try to recreate it, now that I have a recipe!

Carrie said...

Hi Julie- I agree: take a classic, change an element or two, add different spices and...et voila! A new dish. I did this with Shepherd's Pie once when we had an abundance of bell peppers & chilies...added them to the base along with southwestern seasonings, like cumin and chili powder, and corn and came up with a Southwestern Shepherd's Pie. Yum! I like the sound of your lamb patties. I'm kind of hungry for lamb right now...maybe later this week.

krista said...

These look yummy!

christine said...

Julie,
I've got locally raised ground lamb in my freezer, just waiting for the right recipe. This is it! You whacked it out of the ballpark with this one.

Julie said...

Jennifer: Yes, you must re-create that meal!
Carrie: I love Shepard's Pie, and I love tweaking classic dishes like that. Yours sounds tasty.
Krista: Thanks!
Christine: What an honor that you would use your fabulous lamb in my recipe. I swear, you will not be sorry. I wish I could stock my freezer like that.

Tanna said...

So often lamb disappoints (at least me), I think maybe too fatty but this recipe sounds like it could get around that very nicely. Hungarian sweet paprika is nothing like my mother used to get, it actually has lovely flavor and with the cinnamon...good. And I like the small size.

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