Rosemary Lamb Sausage Patties Recipe
"These rosemary lamb patties are the next fast food with a healthy, yet still elegant, twist," says recipe creator Ashley Altan. This marriage of gamey, flavorful meat with a couple complementary herbs makes a delicious little meat patty perfect for anything from a quick sandwich or alongside a salad. That herb blend is key here. Luckily, Altan has mapped out that perfect combination of lamb, rosemary, fennel, and more. The real star, though, is the rosemary.
"These needle-like leaves have a woodsy flavor that is comparable to that of sage and lavender," explains Altan. "This herb complements the gaminess of lamb nicely because of its strong aroma."
Because, really, there's something magical about lamb. Adding this perfect accent to the meat, though, takes it to a whole new level of flavor. These lamb sausage patties are guaranteed to tickle your tastebuds and stay in your guests' memories forever.
Gathering the ingredients for your rosemary lamb patties
It's going to be time to dig into your well-stocked seasoning collection for this dish. To start, you need some fennel seeds and peppercorns, as well as some salt. You also need a small bunch of fresh rosemary, garlic cloves, paprika, and 1 ½ pounds of ground lamb. Round out your ingredients list with some olive oil and you're ready to get going.
Give your aromatics some attention
The aromatics really boost the flavor of the lamb, and it really helps your recipe to put some time into them. Heat your fennel seeds and peppercorns in a nonstick pan and toss back and forth until they're fragrant. This only takes about 30 seconds, but the process releases the oils for a sharper flavor and aroma. Then, you get to have some real fun using a mortar pestle to crush the fennel and peppercorn into a coarse powder. This is also the time to chop your garlic cloves and finely chop the rosemary leaves.
Bring it all together
Now it all comes together. Make the herb mixture of the fennel seed and peppercorn powder with a teaspoon of salt, the chopped rosemary leaves, the chopped garlic, and the paprika. With your hands, mix the herbs in with the ground lamb. Once mixed, simply cover the finished product with plastic wrap and refrigerate it. "Resting the meat in the fridge will enhance its flavor and make it easier to shape into patties," explains Altan.
It's patty time
After letting the meat chill for half an hour, use a cookie dough scoop to make the perfect-sized meatballs. Specifically, Altan suggests using a #40 (0.78-ounce) cookie dough scooper. "Using this size will ensure 17 patties are made," says Altan.
It's important to get everybody fed, and ensuring they're the right size will make your patties uniform. In your hand, flatten each ball to form a 1 ½-inch-wide circle. Repeat this until you have 17 patties.
Finish your rosemary lamb sausage patties
Heat the olive oil in the nonstick pan over medium heat before adding the patties in a couple at a time to prevent overcrowding. Your kitchen will smell amazing. Cook each batch until all the patties are golden brown, about 4-6 minutes per side. When they've reached an internal temperature of 160 F, remove them to plates lined with paper towels to absorb the grease and serve them up fresh from the pan.
"Serve these lamb sausage patties for dinner over a bed of rice and a simple salad," suggests Altan. "Need a quick lunch idea? Place these patties in a nice baguette-style bread with a smear of mayo, lettuce, and tomatoes." That's a sandwich guaranteed to fuel you through the day.
- ½ teaspoon toasted fennel seeds, coarsely crushed
- 6 toasted peppercorns, coarsely crushed
- 1 teaspoon salt
- 1 tablespoon finely chopped fresh rosemary leaves
- 2 garlic cloves, chopped
- 1 teaspoon ground paprika
- 1 ½ pounds ground lamb
- ⅓ cup olive oil for frying
- Place a dry nonstick skillet over low heat.
- To the pan, add the fennel seeds and black peppercorn. Toss spices back and forth for 30 seconds, or until fragrant.
- In a mortar a pestle, combine the toasted fennel seeds and peppercorn. Crush until a coarse powder is formed.
- In a large bowl, add the fennel seed and peppercorn mixture, as well as the salt, rosemary, garlic, paprika, and ground lamb. To incorporate the ingredients into the meat, mix with your hands.
- Cover the seasoned meat with plastic wrap and place into the fridge for 30 minutes.
- Once the meat has chilled, scoop out a piece of seasoned ground lamb and place it into your palms, lightly rolling it into a ball.
- While holding the meatball in the palm of your hand, use the upper tips of your fingers to lightly press and flatted the ball creating a flat circle, about 1 ½ inches wide. Repeat the process until all patties are formed.
- Heat the nonstick skillet again, this time over medium heat.
- Once heated, add the olive oil to the pan and place the patties into the hot oil. Cook in batches to avoid overcrowding, adding more oil if necessary.
- Cook the patties until golden brown, about 4-6 minutes per side. They should reach an internal temperature of 160 F.
- Once fried, place patties on a plate with paper towels to absorb excess oil.
- Serve while hot.
| Calories per Serving | 152 |
| Total Fat | 13.6 g |
| Saturated Fat | 4.7 g |
| Trans Fat | 0.0 g |
| Cholesterol | 29.2 mg |
| Total Carbohydrates | 0.3 g |
| Dietary Fiber | 0.1 g |
| Total Sugars | 0.0 g |
| Sodium | 104.7 mg |
| Protein | 6.7 g |
