HERB AND OLIVE LAMB PATTIES
If you had told me 2 years ago that I would be posting a recipe for lamb patties, I would have laughed at you. My childhood memories of lamb involved weird tastes and bright green jelly. But after revisiting it as an adult, I have claimed it as one of my favorite meats.
These grass-fed lamb patties have an abundance of flavors. No green jelly here! They are flavored with fresh mint and rosemary, and olive tapenade. Put them on a bed of greens, zucchini noodles, or pair them with tabouli for a protein and nutrient dense meal. They also make for a great breakfast patty.
Grass-fed lamb is one of the most nutrient dense meats around. It's a great source of omega-3 fats with an ideal ratio of omega-3 to omega-6 fats. Research has shown that improving the ratio of omega-3 to omega-6's can decrease the risk of cardiovascular disease. Sounds good to me!
It's a great source of all B vitamins, especially B12, as well as selenium, zinc, phosphorus and iron. It has the highest amount of conjugated linoleic acid (CLA) of all red meat which reduces unnecessary inflammation and decreases body fat.
- 1 lb. ground 100% grass-fed lamb
- 2 tablespoons rosemary finely chopped
- 3 tablespoons mint finely chopped
- 4 tablespoons olive tapenade
- 1 teaspoon sea salt
- Mix lamb, herbs, salt and olive tapenade in a large bowl
- Use your hands to mold 8 patties
- Bake in the over at 400 degrees F for approximately 15 minutes or until cooked throughout
- You can also cook in a pan with butter, lard or palm oil on medium heat for about 6 minutes or until cooked throughout
- These will last for a few days in the refrigerator. The leftovers can be frozen for a quick future meal.