Lamb Patties With Fattoush Salad |
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Prep Time: 30 Minutes Cook Time: 12 Minutes |
Ready In: 42 Minutes Servings: 4 |
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From Rachael Ray Ingredients:
1 1/2 lbs ground lamb |
1/4 cup chopped onion |
1 teaspoon ground allspice |
1 tablespoon ground cumin |
1/4 teaspoon ground cinnamon |
2 tablespoons tomato paste |
3 -5 drops hot sauce (several drops or to taste) |
salt |
fresh ground black pepper |
3 tablespoons pine nuts, finely chopped |
2 lemons (1 zested and both juiced) |
extra virgin olive oil |
1/4 cup fresh mint, chopped |
1/4 cup fresh cilantro, chopped |
1/2 cup fresh flat leaf parsley, coarsely chopped |
1 romaine lettuce hearts, chopped |
2 cups arugula leaves, chopped |
2 vine-ripe tomatoes, seeded and chopped |
3 -4 radishes, sliced |
4 scallions, thinly sliced on an angle |
1/3 english cucumber, chopped |
1 small bell pepper, seeded and chopped |
Directions:
1. Heat a grill pan, large skillet, or outdoor grill over med-high heat.
2. In a large mixing bowl, mix together the lamb, onion, spices, tomato paste, hot sauce, salt, pepper, pine nuts, and lemon zest.
3. Form twelve 2 to 2 1/2 inch balls.
4. Flatten the balls into patties and drizzle with extra-virgin olive oil.
5. Grill the patties for 2-3 minutes on each side.
6. Hold the cooked patties on a plate under foil.
7. In a large, shallow platter mix the mint, cilantro, parsley, romaine, and arugula with the tomatoes, radishes, scallions, cucumbers, and bell pepper.
8. Dress the salad with lemon juice and salt; toss, then dress with extra-virgin olive oil to taste.
9. Top the salad with the lamb patties and serve.
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