This is from the “simple recipe” vault! I started eating lamb about 4 years ago when I met the ranchers from Umpqua Valley Lamb. It’s a co-op of Ranchers located in the Pacific Northwest. Their lamb is pasture raised and never in a feedlot facility, are given NO antibiotics or hormones, and are grass fed. The result is a healthier animal, which makes for part of a healthy diet! Their lamb has a clean flavor, not strong or gamey at all. Growing up, my mom loved lamb and she would have it every now and then when we went out to eat a fancy dinner. I remember having a distaste for it because of how strong the flavor was. It was turn off for me and that flavor stuck with me until I had UVL! Their lamb is only exclusive through certain markets in Oregon and Washington only! If you are from out of town and you LOVE lamb, find any of these retailers and get yourself some fresh lamb. This recipe is simple with minimal ingredients because you don’t need a lot to enjoy the flavor of this lamb. Get some!
Fresh ground lamb 2 lbs
Garlic, minced 1 tsp.
Fresh mint, minced 1.5 TBSP.
Fresh dill, minced 1 TBSP.
Fresh lemon zest 1 TBSP.
Salt 1 tsp.
- Mix all ingredients in a bowl. Let sit for a few hours to let the flavors out!
- Make yogurt sauce! (recipe below)
- Shape into balls (little bigger than a golf ball)
- Flatten. This recipe will yield about 12 patties.
- In a lightly greased frying pan on medium high heat (make sure your pan is hot), pan fry patties until lightly brown or until internal temp is at 145. Don’t overcook patties or they will become dried out.
INGREDIENTS FOR YOGURT SAUCE:
Greek Yogurt, plain 2 cups.
Cucumber, peeled, seeded and shredded on medium grate 1 cup.
Fresh lemon zest, minced 1 tsp.
Fresh dill 1 TBSP.
Roasted garlic, minced 1.5 TBSP.
Salt 1 tsp.
- Add all ingredients in a bowl and let sit for a couple hours so the flavors can blend!
- Serve on lamb patties with warm flat bread.
I like to use any type of fresh salsa as a topping as well! In this photo, we used fresh mango salsa! I have a whole cupboard full of mint jellies and chutneys (thanks to my mom’s care packages!). Those go well with this recipe too!