Lamb patties with lemon

Lamb patties with lemon

By
From
Under the Walnut Tree
Serves
4
Photographer
Fanny Bergenström

These small lamb patties are seasoned with lemon zest, garlic and herbs, and simmered in a tomato sauce.

Ingredients

Quantity Ingredient
3 tablespoons dried breadcrumbs
125ml beef or lamb stock, or water
500g minced lamb
1-1 1/2 teaspoons sea salt
1/2 teaspoon freshly ground black pepper
2 tablespoons lemon zest, finely grated
1 egg
a large handful fresh flat-leaf parsley or dill, chopped
1 garlic clove, crushed
fresh thyme, parsley or dill, for garnish

Tomato sauce

Quantity Ingredient
1 large onion, chopped
2 tablespoons olive oil
400g tinned chopped tomatoes
sea salt and freshly ground black pepper

Method

  1. Place the breadcrumbs in a bowl and pour in the stock or water. Let stand for a few minutes, then stir. Add the mince, salt, pepper, lemon zest, egg, chopped parsley or dill, and garlic. Mix well and chill while preparing the sauce.
  2. Sauté the onion in the olive oil in a casserole dish. Add the tomatoes and season with salt and pepper. Bring to the boil and simmer, uncovered, for 5-6 minutes.
  3. Shape the mince mixture into 12 patties. Lower them into the tomato sauce in the casserole dish, cover and gently simmer for 15 minutes. Sprinkle with the herbs, and serve the patties with rice, couscous or tagliatelle.
Tags:
Under the Walnut Tree
Fanny
Anna
Bergenström
Bergenstrom
SBS
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