We make this when haven’t had roast lamb in some time and crave the classic irish combination of rosemary, garlic and lamb. This recipe makes enough for two of us for 5 days, so we freeze it in double portions to have later. Our freezer always has enough pork and lamb sausage to last for about 10 days. Then we can just take a container out of the freezer the night before and its ready to cook in the morning.
- 2 lbs of ground lamb
- 1/2 lb of ground liver (lamb or beef) can be done in a food processor
- 2 large cloves of garlic
- 3 sprigs of rosemary
- 2 teaspoons of salt
- 1 teaspoon ground pepper
- 1 pinch nutmeg
1: Chop the garlic and rosemary leaves finely by hand or in a food processor.
2: Mix all ingredients well, in a bowl. Portion and freeze what you will use later.
3: Shape the meat into rolls or patties and pan fry on medium heat until just cooked through. Serve with eggs, breakfast hash, or my favorite, avocado.