This recipe for Lamb patties with Spring Greens and Mint Salad is a delicious, easy meal for a spring or summer dinner. The lamb patties are seasoned with fresh garlic, chives, and lemon zest before you sear them in a hot skillet. They are served over a green salad with fresh mint and a lemon vinaigrette.

lamb patties with a mint salad

Why We Love This Recipe For Lamb Patties with Spring Greens and Mint Salad

Mint and lamb, as in a big old roast leg of lamb with that jarred green mint jelly sauce, is a classic combination I grew up with. This recipe riffs on that flavor combo, but with fresh mint leaves in the salad and zesty lamb patties on top, the take is light and modern.

Recipe Highlights

  • Just 30 minutes to make
  • Great for an easy spring or summer dinner
  • Patties and dressing can be made ahead

Key Ingredients For These Lamb Patties

  • Lemon: Both the zest and juice of lemon are used here. If you can find Meyer lemons which are a bit sweeter and more floral than the typical Eureka lemon, use them.
  • Extra-Virgin Olive Oil
  • Honey: I like using orange-blossom honey for its bold flavor, but any honey will work.
  • Poppy Seeds
  • Dijon Mustard
  • Kosher Salt & Freshly Ground Black Pepper
  • Garlic
  • Lean Ground Lamb: You’ll need 1 pound of ground lamb. If you can find (or ask for) ground leg of lamb that’s a great option as it’s typically very lean.
  • Spring Greens: I like to use a blend of greens that are tender and mild. Mache (lamb’s lettuce), uplands cress or watercress and/or butterhead lettuce are all great in this salad.
  • Fresh Herbs: Chives and mint leaves
Lamb Patties with Spring Greens and Lemon Poppy Seed Dressing with buttered potatoes

Step-by-Step Instructions to Make This Recipe

Step 1: Make dressing

Whisk together the lemon zest, lemon juice, olive oil, poppy seeds, honey, Dijon, salt and freshly ground pepper in a large bowl.

Step 2: Make lamb patties

Mash the garlic with salt using the side of a chef’s knife, then combine the garlic, chives, more lemon zest and ground black pepper in a medium bowl. Add the lamb and gently knead until combined. Form the mixture into 4 patties. Coat a large non-stick skillet with cooking spray and heat over medium heat. Cook the patties until barely pink in the center, 3 to 5 minutes per side. Transfer the lamb patties to a plate and tent with foil.

Step 3: Serve lamb patties with spring greens and mint salad

Add greens and mint leaves to the dressing and toss to coat. Serve the lamb patties with the greens.

FAQs and Expert Tips

Can I use a different type of meat?

You could use ground beef, ground chicken or ground turkey for this recipe.

How do I store the lamb patties?

Store them in a sealable container in the fridge for up to 4 days. Reheat in the microwave for 1 to 2 minutes, or until warmed through.

Can these be made ahead?

Patties can be formed and refrigerated 4 hours ahead. Dressing can be made 1 day in advance. 

Thanks so much for reading! If you are new here, you may want to sign up for my email newsletter to get a free weekly menu plan and the latest recipes right to your inbox. If you make this recipe, please come back and leave a star rating and review. I would love to hear what you thought!

Happy Cooking! ~Katie

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Lamb Patties with Spring Greens and Mint Salad #paleo #gluten-free

Lamb Patties with Spring Greens and Mint Salad


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  • Author: Katie Webster
  • Total Time: 30 minutes
  • Yield: 4 patties 8 cups salad 1x

Description

This recipe for Lamb patties with Spring Greens and Mint Salad is a delicious, easy meal for a spring or summer dinner. The lamb patties are seasoned with fresh garlic, chives, and lemon zest before you sear them in a hot skillet. They are served over a green salad with fresh mint and a lemon vinaigrette


Ingredients

Units Scale
  • 3/4 teaspoon lemon zest, divided, preferably Meyer lemon
  • 2 tablespoons lemon juice, preferably Meyer lemon
  • 4 teaspoons extra-virgin olive oil
  • 1 teaspoon honey, preferably orange-blossom honey
  • 1/2 teaspoon Poppy seeds
  • 1/2 teaspoon Dijon mustard
  • 3/4 teaspoon salt, divided
  • 1/2 teaspoon freshly ground pepper, plus more to taste, divided
  • 1 clove garlic, minced
  • 2 tablespoons chopped chives
  • 1 pound lean ground lamb, preferably from the leg
  • 8 cups tender spring greens such as mache (lamb’s lettuce) uplands cress and butterhead lettuce
  • 1/2 cup mint leaves
  • 2 tablespoons chopped chives

Instructions

  1. Whisk 1/4 teaspoon zest, lemon juice, olive oil, poppy seeds, honey, Dijon, 1/2 teaspoon salt and freshly ground pepper to taste in a large bowl.
  2. Mash garlic and the remaining 1/4 teaspoon salt with the side of a chefs knife, chives, the remaining 1/2 teaspoon zest, and the remaining 1/2 teaspoon pepper in a medium bowl. Add lamb and gently knead until combined. Form into 4 patties. Coat a large non-stick skillet with cooking spray and heat over medium heat. Cook patties until there is just a hint of pink in the center, 3 to 5 minutes per side. Transfer to a plate and tent with foil.
  3. Add greens and mint leaves to the dressing and toss to coat. Serve patties with the greens.

Notes

Make-Ahead: Patties can be made and refrigerated 4 hours ahead. Dressing can be made 1 day in advance.

This recipe is adapted from my own which I did for EatingWell in 2010. In the magazine, I did this recipe on a whole-grain bun. You can see it here.

  • Prep Time: 30 minutes
  • Cuisine: American

Nutrition

  • Serving Size: 1 patty 3 1/2 ounces each, 2 cups salad