Spiced lamb patties and couscous with apricots. A whole meal that you will love to make over and over how easy and savory this dish is to make.
Spring is always, to me, lamb season. This year I wanted to expand my culinary journey by making some lamb patties. Something new in our kitchen, and very well welcomed.
I love the earthiness of the lamb and with the added spices, consequently rich in flavor and so savory.
Coriander and cumin are the only spices used with this dish, and they bring out the best foot forward in taste. The couscous is enhanced by the sweetness of the apricotsand balanced off with the cumin.
Couscous is the perfect side dish for lamb patties. Consistent in flavor, and yet not too heavy or overpowering the flavors of your dish.
The lamb has this wonderful coriander and garlic undertone which is not overpowering and will make come back for more.
It took about 25 minutes to prepare this wonderful dish. Easy to prepare on a weeknight even with all the bustle of life around you. A little bit of the Mediterranean in your dish
Spiced Lamb Patties
Lamb patties are crisp and they taste less gamey than the chop. Therefore, it plays well with strong spices such as cumin, fennel, chili flakes, coriander, garlic, cayenne, and nutmeg.
Furthermore, because of the very rich flavor, it does not need much work to be done to enjoy them.
Mixing the plain yogurt, or any greek style yogurts with the lamb, the meat is tenderized by it.
I would not recommend using the regular yogurt as it will be too watery and not allow the ground lamb meat to bind well.
What is Greek Yogurt?
Greek yogurt is also known as a concentrate or strained yogurt, made by eliminating the whey and other liquids from the regular yogurt.
The Greek yogurt has high protein content and less added sugar and of course much thicker consistency.
Greek yogurt is not and should not contain thickening agents.
Fat-free yogurt can also be substituted in this recipe.
Mint and Lamb
I love mint but never was fond of mint jelly. Somehow jelly to me is a breakfast and lamb is quite the opposite. However, the mint goes wonderfully with the lamb. It brings a freshness to the earthiness of the meat.
The lamb compliment the mint.
The mint, lemon juice, and greek yogurt combination bring to the plate a very rich in flavor sauce that has a burst of freshness with each bite.
This recipe goes rather fast once you start. My suggestion is to start with making the yogurt mint sauce before starting. This will allow time for the flavors to blend together.
Watch that the chicken stock for the couscous does not evaporate too much when coming to a full boil prior to you adding the couscous. You do not want your couscous to be too dry and form clumps.
When cooking the spiced lamb patties use a skillet that has high boards and cooks over medium heat. The lamb contains a lot of fat which will be released while frying them. This fat will splatter therefore the high side skillet will help form making a mess around your work area.
Place the cooked patties on a cooling wire rack to release the last bit of fat prior to you enjoying them.
When all your patties are ready, fluff the couscous, taste, and season it. Serve your beautiful dish with a bed of couscous, your spiced lamb patties, and a dollop of minted yogurt.
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In a small bowl combine 4 tablespoons yogurt, 1 ½ tablespoons mint, salt and pepper, and lemon juice. Set aside.
In a large saucepan, combine the chicken broth, apricots, salt, and ¼ teaspoon cumin. Bring to a boil over high heat. Stir in the couscous, remove from the heat, and cover. Let it sit until all the liquid has been absorbed, timing according to packing direction.
Meanwhile in a bowl combine the lamb, 1 tablespoon of yogurt, the garlic, coriander, and the remaining ¾ teaspoon cumin, 1 teaspoon salt, and ½ teaspoon pepper. Mix by hand making sure you do not overmix the mixture. Shape into 8 equal patties.
Heat 2 tablespoons of the oil in a heavy 12-inch skillet over medium-high heat until hot but not smoking. Add the patties and cook, turning once. Once browned on the outside, slightly pink on the inside remove and place on a cooling rack.
Fluff the couscous with a fork. Mix the remaining oil, and season with salt and pepper.
Divide the couscous and patties among 4 plates. Add a dollop of the minted yogurt on the side and garnish with the remaining mint.
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