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
- 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.
- 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.
- 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