Rosemary Lamb Sausage Patties Recipe
Prep Time:
10 minutes
Cook Time:
42 minutes
Servings:
17 patties
Ingredients
  • 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
Directions
  1. Place a dry nonstick skillet over low heat.
  2. To the pan, add the fennel seeds and black peppercorn. Toss spices back and forth for 30 seconds, or until fragrant.
  3. In a mortar a pestle, combine the toasted fennel seeds and peppercorn. Crush until a coarse powder is formed.
  4. 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.
  5. Cover the seasoned meat with plastic wrap and place into the fridge for 30 minutes.
  6. 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.
  7. 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.
  8. Heat the nonstick skillet again, this time over medium heat.
  9. 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.
  10. Cook the patties until golden brown, about 4-6 minutes per side. They should reach an internal temperature of 160 F.
  11. Once fried, place patties on a plate with paper towels to absorb excess oil.
  12. Serve while hot.