Featured Recipe
Spiced Lamb Patties with Charred Citrus
By Kate
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Ground lamb seasoned with cumin and smoked paprika, mixed with fresh herbs and lemon juice. Patties are grilled alongside lime halves rubbed with oil until blistered and smoky. Resting the meat mix chills flavors and firms texture. Quick sear on medium-high heat locks in juices. Citrus adds bright acidity and caramelized oils. Suitable for gluten, nut, egg, dairy intolerances. Variations include swapping lamb for beef or turkey; herbs adjustable to whatever’s fresh — dill or mint work well. Cooks fast. Listen for sizzle, look for firm edges, juices clear through the center. Used for mezze or main portions. Practical, straight to the point.
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Prep:
25 min
Cook:
12 min
Total:
37 min
Serves:
4 servings
lamb
grilling
Mediterranean
quick meals
Introduction
Lamb needs a delicate hand; too much mixing and it’s tough. Spices here — cumin, smoked paprika — punch without overwhelming. Fresh herbs bring brightness. Using lime instead of lemon shifts acidity slightly; more aromatic, less sharp. Taking time to sweat shallots gently extracts sweetness without bitterness. Chilling meat mix before shaping is vital. It firms the fat and proteins to hold patties stable and juicy. Grilling is about timing — a few minutes per side over hot coals or cast iron grill marks, turning once, never poking or pressing. Charred lime halves crushed on top balance richness with smoky, tart notes. Takes under 40 minutes altogether but demands attention to texture and aroma. Great for casual outdoor cooking, quick midweek meals.
Ingredients
About the ingredients
Swapping shallot for onion is common and fine, but shallots bring a subtle sweetness that won’t overpower. Smoked paprika replaces oregano in part; adds depth and a little heat that oregano lacks. Mint replaces chives not just for flavor but also freshness; it pairs better with lamb’s gamey profile. Olive oil quantity adjusted upward to ensure meat doesn’t stick and keeps a moist bite, especially with leaner cuts. Lime halves replace lemon for grilling—they char beautifully without bitterness. If lamb is too lean, add teaspoon of olive oil or finely minced fat back to the mix to avoid dryness. Missing grill? A cast iron pan works fine, just watch heat and oil. Season well with salt or meat will taste dull.
Method
Technique Tips
Sweat shallots and garlic slowly — if they brown, flavor turns bitter, which spoils the mix. Cooling before adding them stops cooking the meat too early and prevents breaking down proteins, which would affect texture. Mixing minimal but thorough — use hands, fold gently; over-mixing is a trap every rookie misses. Chilling an hour at least firms the fat so patties hold. Grill medium-high; too hot and outside chars but inside stays raw; too cool and patties dry and stick. Look for faint juices on surface as sign for flipping. Avoid stabbing with fork; use tongs to keep juices inside. Lime halves blacken and blister; squeeze carefully, avoid seeds. Rest patties before eating; it’s crucial for juiciness. Use extra virgin olive oil for brushing. The sizzle signals when to turn — listen for it. If flare-ups happen, move patties briefly.
Chef's Notes
- 💡 Watch for shallots; gentle sweating, no browning. They’ll turn bitter. See them go translucent, then remove. Avoid mushy textures in mix.
- 💡 Chill meat mix at least 90 minutes. It firms up like magic. Makes shaping patties easy. Keeps them from falling apart on grill.
- 💡 Grill heat matters; medium-high is key. Too hot, outside chars, inside raw. Too cool? Dry patties that stick. Listen; look for sizzle.
- 💡 Juices running clear means nearing doneness; don’t poke, use tongs. It’s about holding in flavor. Don’t squeeze out the moisture.
- 💡 Resting patties is crucial. Helps juices redistribute. Five whole minutes. Squeeze that charred lime over before serving for final zesty kick.
