Rosemary, Fennel, and Garlic Lamb-Sausage Rounds
Recipe reprinted with permission from Maria Helm Sinskey, copyright 2012.
- 2 pounds coarsely ground lamb
- 2 garlic cloves, minced
- 1 tablespoon finely chopped fresh rosemary leaves
- 2 teaspoons toasted fennel seeds, coarsely crushed
- 2 tablespoons plus 1 teaspoon extra-virgin olive oil, plus more if needed
- Coarse salt and freshly ground pepper
Place lamb, garlic, rosemary, fennel seeds, and 2 tablespoons oil in a large bowl. Add 1 tablespoon salt, and season with pepper. Gently but thoroughly mix with your hands to incorporate.
To check seasoning, heat a little oil in a small skillet over medium-high heat. Cook a small patty 4 minutes per side for medium.
Season sausage mixture with salt and pepper if necessary. Form into 2- to 3-inch patties (about 16); do not overwork or sausage will be tough. Layer patties on a plate, with each layer separated by parchment or plastic wrap. Wrap well in plastic wrap; refrigerate at least 30 minutes and up to 2 days.
Heat 1 teaspoon oil in a large skillet over medium-high heat. Working in batches, cook sausage patties (do not crowd pan), 4 minutes per side for medium. Transfer to a serving plate, and loosely cover with foil to keep warm. Cook remaining patties, adding more oil if necessary and reducing heat if pan gets too hot.