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.
SourceMartha Stewart Living, April 2012