Lamb is a favorite protein of mine that I don’t make often enough. My local co-op had ground lamb on sale so it was a no-brainer as to what I would be making for dinner. The sauce is my attempt at tzatziki without using a recipe – remember I am an off the top of my head cook sometimes! I did go back to check on tzatziki recipes before writing this post to see if I was close and noticed several called for the peeling and seeding of cucumbers. I think that is a waste of perfectly good produce. I am all about nose-to-tail vegetable cooking, or something in that vein.
This recipe is for a quick dinner that borders on healthy and has lots of fresh flavors. I’m already thinking about the leftovers, it was so good.
Lamb Patties with Cucumber Yogurt Sauce – Makes 4 servings
You can serve these patties with pita bread, naan, between some bread (burger style) or over greens or grains.
1 – 7 oz. container of Greek yogurt
1/4 cup red wine vinegar
1/2 cucumber – diced or roughly chopped
1/4 tsp. dried oregano
1 lb. ground lamb
3 small garlic cloves – minced
3/4 cup parsley – chopped
1/2 tsp. salt
1/2 tsp. pepper
1/2 tbsp. olive oil (for the pan)
For the cucumber yogurt sauce – combine the yogurt, red wine vinegar, cucumber, 1/4 cup of parsley, and oregano in a bowl. Add salt and pepper to taste and set aside.
For the lamb patties – Heat the olive oil in a skillet (I use cast iron) over high heat. Put the lamb, remainder of parsley, garlic, egg, salt and pepper in a bowl and mix gently with your fingers until all ingredients are combined. Form four patties and add them to the hot skillet. Cook for 5 minutes then turn over and cook for another 4 minutes.