Rosemary, Fennel, and Garlic Lamb-Sausage Rounds

Name: Rosemary, Fennel, and Garlic Lamb-Sausage Rounds
Prep time: 30 min
Total time: 60 min
Ingredients: 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

3.7

(29)

1 Review

By

Martha Stewart Test Kitchen

Updated on June 12, 2017

Prep Time:

30 mins

Total Time:

1 hr

Servings:

8

Ingredients

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

Directions

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.