Adapted from the somewhat mysterious Conspirator’s Cookbook, this provides a very juicy patty you can enjoy on a bun or on its own. Serves 4.
1 lb ground lamb*
¼ c chopped parsley (or chopped mint, or a combination)
1 medium onion, finely chopped
2 T milk
2 T tomato juice**
1 large egg
1 t salt
¼ t pepper
White flour, for dredging
Butter, for frying
Method: beat egg in a mixing bowl, then add other ingredients except flour. Mix well and refrigerate for 2 hours. Shape into 4 mini-meat loaves or patties. The meat will be gloppy; it helps to wet your hands between patties. Dredge lightly in flour on all sides then sauté in butter over medium heat, turning once, for about 5 minutes or until medium rare.
- I find that most packaged ground lamb is way too fatty so I grind my own from shoulder or leg or “lamb stew meat”
** If you don’t have tomato sauce on hand, you can use a little of the liquid in a can of tomatoes. Or, for a tarter taste, substitute lemon juice.