Lamb Patties with Mint-Yogurt Sauce

from Rachael Ray

via Dick and Mary Lonergan

serves 6

Lamb Patties

fresh cilantro leaves (about 1 cup)

mint and basil leaves (about 1 cup total)

1 cup Greek style yogurt

1 tablespoon ground cumin 

4 teaspoons McCormick Montreal Steak Seasoning (garlic salt with cayenne and other peppers)

1 1/2 pounds ground lamb

1 or 2 tablespoons extra virgin olive oil

Mint-Yogurt Sauce

1 cup plain yogurt

2 tablespoons chopped mint leaves

salt (to taste)

2 teaspoons fresh lemon juice

1 small garlic clove, minced

Place herbs in a food processor and pulse grind them into a fine chop. In a bowl combine the yogurt, herbs, cumin and Montreal seasoning. Add the meat and mix to combine. Form into 6 patties and make an indentation with thumb in middle of each (to help the patties cook evenly). Heat the olive oil in a non-stick skillet over medium high heat. Cook patties 3 or 4 minutes on each side. Whisk together yogurt, mint, lemon juice and minced garlic. Add salt to taste. Serve with lamb patties.

We like to serve these lamb patties on a bed of lentils (we just heat pre-steamed lentils from Trader Joe's and mix in a little chopped red pepper, sliced green onion and lemon juice). Then we surround the patties with arugula that has been tossed with olive oil, champagne vinegar, salt and pepper, and top the patties with a dollop of the Mint-Yogurt Sauce, chopped tomatoes and cucumber. Of course, you could always serve them as an elegant "hamburger" on a bun or in pita bread.