This recipe has been in a collection of recipes I haven't looked at in 10 years. I was deciding whether to get rid of my scrappy old book and began to flip through it. What a treasure of recipes!
This is found in the lamb section and made it that very night. Lamb and fresh herbs, so delicious. Spring time treat with all the fresh herbs that are filling the farmers market and soon our garden. Ground lamb is always a perfect and easy meat and the addition of ground lamb brings a gorgeous depth to the meat and herbs.
I doubled the recipe so and froze half of the uncooked patties for a busy work day.
3 pounds ground lamb
½ lb ground lamb liver
8 large garlic cloves
3 cups scallions(white and tender green parts)
3 cups coriander leaves and stems
6 tablespoons ginger
1 tablespoon salt (or to taste)
1 teaspoon freshly ground black pepper
Lard, tallow or lamb fat for frying if you use a pan instead of the grill
4- Scoop up a scant 3 tablespoons (a golfball-sized clump) of the chilled meat mixture and shape into a firm patty about 2H inches across and I to 1 inch thick. (This size is easy to handle in the pan or on the grill.) Set on a plate, and repeat.. chill on the plate for another 30 minutes or overnight
5- Place a large heavy skillet over medium-high heat and add about 1 tablespoon of fat.l. Add the patties in batches and pan fry for about 4 minutes on each side to cook them through, less for a pinker interior; add a little more fat if necessary.