Rating: 5 stars
5 Ratings
  • 5 star values: 4
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Store the raw lamb in the refrigerator until just before cooking to keep the patties from falling apart.

Source: Better Homes and Gardens


Recipe Summary test

6 mins
30 mins
36 mins


Ingredient Checklist


Instructions Checklist
  • For Cucumber Salad, in a medium bowl combine cucumber, onion, olives, half the mint leaves, jalapeno, and oregano. Add lemon juice and 2 Tbsp. of the oil; toss to coat.

  • In a small bowl combine yogurt and 1 clove garlic. Chop remaining mint and stir into yogurt mixture. Season with salt and pepper.

  • In a large bowl combine lamb, remaining clove of garlic, 1/2 tsp. kosher salt, and 1/4 tsp. black pepper. Heat remaining oil in a 12-inch skillet over medium-high heat. Using a slightly rounded 1/2-cup measure, spoon meat into 4 mounds in skillet, leaving space between mounds. Cook 2 minutes. Press mounds into thin patties using the back of a wide spatula. Cook 2 to 3 minutes more or until browned. Turn; cook 2 minutes more or until done (160°F).

  • Serve lamb patties in flatbread topped with yogurt mixture and Cucumber Salad. Makes 4 servings.

Nutrition Facts

658 calories; fat 38g; cholesterol 79mg; saturated fat 11g; carbohydrates 48g; mono fat 16g; poly fat 3g; insoluble fiber 6g; sugars 7g; protein 30g; vitamin a 534.1IU; vitamin c 13mg; thiamin 0.1mg; riboflavin 0.3mg; niacin equivalents 6.7mg; vitamin b6 0.2mg; folate 49.2mcg; vitamin b12 2.1mcg; sodium 968mg; potassium 546mg; calcium 129mg; iron 6.6mg.