Lamb patties with yoghurt and cucumber dressing is a flavorful and refreshing dish that is perfect for a summer meal. The lamb patties are juicy and tender, while the yoghurt and cucumber dressing is light and tangy. This dish is also relatively easy to make, making it a great option for busy weeknights.
Let's cook with our recipes!
LAMB RACK WITH CUCUMBER YOGURT
Provided by Daniel Humm
Categories Lamb Roast Easter Yogurt Dinner Rack of Lamb Cucumber Spring Advance Prep Required Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added
Yield Serves 4
Number Of Ingredients 15
Steps:
- Cucumber Yogurt
- Line a colander with a quadruple layer of cheesecloth and pour the yogurt into the cheesecloth. suspend over a large bowl and refrigerate for 48 hours, allowing the moisture to drain from the yogurt.
- Peel and grate the cucumbers on a box grater. season with 1 teaspoon of salt and hang in a quadruple layer of cheese-cloth to drain excess moisture, about 1 hour. Measure 1 cup of the drained yogurt and reserve the rest for another use. Combine the cup of yogurt and the drained cucumbers in a medium bowl. stir in the lemon juice and olive oil. Grate the garlic on a Microplane grater into the mixture and fold in the chopped dill. Mix well and season with salt to taste.
- Roasted Lamb Rack
- Preheat the oven to 300°F. Heat a large cast-iron skillet over high heat. season the lamb rack generously with salt. place the rack in the skillet fat side down and sear over high heat until browned, 2 1/2 to 3 minutes. Turn and sear the bottom for 1 minute. Turn the rack back onto the fat side and add the butter, thyme, and garlic. Baste the rack with the butter for 2 1/2 to 3 minutes. Transfer the lamb rack fat side up to a wire rack set in a rimmed baking sheet and roast in the oven for 10 minutes. Turn the lamb rack over, baste with butter, and return to the oven for another 10 minutes. remove the lamb rack from the oven, turn it back over, and baste once more. roast in the oven for another 10 to 15 minutes, until the internal temperature reaches 130° to 135°F. Let the lamb rack rest for 10 to 15 minutes before slicing. serve with the cucumber yogurt and heirloom tomatoes.
SPICED MIDDLE EASTERN LAMB PATTIES WITH PITA AND YOGURT
Whether you spell it kefta or köfte or kufte or some other variation, you can find versions of these lamb or beef meatballs throughout the Middle East. The seasoning mixture here is simple, with spices you should already have on your shelf and you can play around, adding fresh or dried mint, grated onion, or a pinch of cinnamon. And if you like a garlicky yogurt sauce, by all means, add a minced clove.
Provided by Kristin Donnelly
Categories Sandwich Ground Lamb Summer Grill Grill/Barbecue Coriander Cumin Sandwich Theory
Yield Makes 4 to 6 pita sandwiches
Number Of Ingredients 14
Steps:
- For the sauce:
- In a small bow, whisk the yogurt with the lemon juice. Stir in the chopped herbs, season with salt and refrigerate until ready to use.
- For the patties and pita:
- In a bowl, use your hands to mix together all of the ingredients, except for the pita. Form the mixture into twelve 3-inch oval patties (about 1 inch thick). Arrange the patties on a plate and refrigerate for at least 30 minutes, until firm
- Preheat a grill for at least 10 minutes and prepare it for grilling over moderately high heat. If you are using a charcoal grill, leave one area where you can grill the pita indirectly.
- Oil the grill grates and grill the patties until dark brown grill marks form on the bottom, 5 to 6 minutes. Flip the patties and grill for 4 to 6 minutes longer, until just cooked through.
- Meanwhile, wrap the pita in foil and set the package on the top shelf of a gas grill or in the cooler spot of a charcoal grill and allow them to warm through, 8 to 10 minutes.
- Wrap 2 or 3 patties in each pita, spoon some of the yogurt sauce alongside and serve with herb sprigs, passing the remaining yogurt sauce at the table.
LAMB PITAS WITH YOGURT SAUCE
The spiced lamb in these stuffed pita pockets goes perfectly with cool cucumber and yogurt. It's like having your own Greek gyro stand in the kitchen. -Angela Leinenbach, Mechanicsville, Virginia
Provided by Taste of Home
Categories Lunch
Time 6h35m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- In a large skillet, heat oil over medium-high heat; brown lamb in batches. Transfer lamb to a 3- or 4-qt. slow cooker, reserving drippings in skillet., In drippings, saute onion over medium heat until tender, 4-6 minutes. Add garlic and tomato paste; cook and stir 2 minutes. Stir in wine, 1 teaspoon salt, oregano and basil. Add to lamb. Cook, covered, on low until lamb is tender, 6-8 hours., To serve, dice enough cucumber to measure 1 cup; thinly slice remaining cucumber. Combine diced cucumber with yogurt and remaining salt. Fill pita halves with lamb mixture, tomatoes, sliced cucumbers and yogurt mixture. Freeze option: Freeze cooled lamb mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add a little broth or water if necessary.
Nutrition Facts : Calories 383 calories, Fat 11g fat (3g saturated fat), Cholesterol 78mg cholesterol, Sodium 766mg sodium, Carbohydrate 39g carbohydrate (5g sugars, Fiber 3g fiber), Protein 31g protein. Diabetic exchanges
SPICY LAMB PATTIES
I was forced to create these when my favorite brand stopped making their lamb meatballs, which were a staple in my little food-obsessed world. They're even more scrumptious with a small side of plain yogurt with some mint and cumin stirred into it. Add rice or couscous and a green salad and you have a tasty, easy, somewhat elegant dinner! This recipe can also be used to make meatballs for frying, if you prefer.
Provided by CHEYENNIGANS
Categories Meat and Poultry Recipes Lamb Ground
Time 25m
Yield 4
Number Of Ingredients 7
Steps:
- Preheat the grill for high heat.
- In a bowl, mix the lamb, green onions, garlic, curry powder, cumin, red pepper, salt and pepper. Form into 4 patties.
- Lightly oil grill grate. Grill patties 5 minutes on each side, or until done.
Nutrition Facts : Calories 237.4 calories, Carbohydrate 3.1 g, Cholesterol 76 mg, Fat 15.8 g, Fiber 1 g, Protein 20.1 g, SaturatedFat 6.4 g, Sodium 140.2 mg, Sugar 0.4 g
LAMB BURGERS WITH GREEK YOGURT SAUCE
Steps:
- For the burgers: Place the ginger, garlic, lime leaves, shallots and lemongrass in a food processor and pulse until a chunky paste is formed. Place the lamb in large bowl and add the lemongrass paste, curry powder, white pepper, soy sauce, Worcestershire, cilantro, mint and parsley. Mix until combined. Portion into 4-ounce patties.
- For the yogurt sauce: Combine the yogurt with the lime juice, curry powder, white pepper, salt, mint, cilantro, mint and parsley.
- Cook the burgers until light pink in the center. Toast the brioche buns. Place the burgers on the buns and top with the yogurt sauce and pea sprouts.
MINI LAMB BURGERS WITH CUCUMBER YOGURT SAUCE
Steps:
- Heat a double-burner grill pan over medium-high heat.
- In a large mixing bowl, combine ground lamb, garlic, capers, parsley, zest, mustard, salt and pepper. Form mixture into 2 similar sized mounds in the bowl. Divide mixture in half, then half again. Form gently into 8 small patties.
- Oil the grill pan with oiled paper towel held in tongs. Brown the burgers on the hot side of the grill for about 2 minutes on each side.
- Turn heat down to medium and cook another 2 minutes for medium-rare, 3 to 4 minutes for medium.
- Slice 8 mini buns in half and toast on grill or in broiler for about 30 to 60 seconds. Place on serving platter.
- Top the bottom each bun with burger, slice of Roma tomato, and a spoonful of sauce. Cover with the bun top and serve.
- Peel the cucumber and cut it in half lengthwise. Use a spoon to scoop out the seeds from both halves. Grate the cucumber on the wide holes of a grater, put it in a colander in a large bowl or sink and sprinkle with 1/2 tablespoon of kosher salt. Let drain for about 20 minutes. Press the cucumber with your hands to get rid of some of the moisture and place in a medium mixing bowl. Add The yogurt, dill, mint, cumin and pepper. Stir together and spoon into a serving bowl. Drizzle with olive oil.
LAMB BURGERS WITH GARLIC YOGURT DRESSING
Make and share this Lamb Burgers With Garlic Yogurt Dressing recipe from Food.com.
Provided by English_Rose
Categories Lamb/Sheep
Time 25m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Combine the lamb, 2 tablespoons of the mint, rosemary, the egg yolk together in a bowl, then season with salt and pepper. Mix well and form into patties.
- Brush each burger with a little olive oil and cook in a heated oiled griddle pan on each side for 3-4 minutes on each side until cooked through but slightly pink in the middle.
- Meanwhile make a dressing for the burgers by combining the yogurt, garlic and olive oil. Add the rest of the chopped mint and mix well, then season to taste with salt and pepper.
- Place the lamb patties on the bun half and drizzle over the dressing. Scatter a handful of arugula and place the other half on top.
Nutrition Facts : Calories 493.2, Fat 33.1, SaturatedFat 12.9, Cholesterol 130, Sodium 284.1, Carbohydrate 23.2, Fiber 1.8, Sugar 3.3, Protein 24.4
LAMB BURGERS IN PITA WITH YOGURT SAUCE
Provided by Scott Snyder
Categories Sandwich Dairy Garlic Lamb Broil Quick & Easy Yogurt Lunch Cucumber Bon Appétit Portland Oregon Peanut Free Tree Nut Free Soy Free
Yield Serves 4
Number Of Ingredients 13
Steps:
- Mix first 5 ingredients together in medium bowl. Season yogurt sauce to taste with salt and pepper.
- Mix lamb and next 5 ingredients in large bowl until well blended. Season generously with salt and pepper. Shape mixture into four 3/4-inch-thick patties.
- Preheat broiler. Place lamb patties on broiler rack and broil until cooked through, about 4 minutes per side.
- Open pita bread rounds; line bottoms with trimmed tops, if desired. Place lettuce, burger, then large spoonful of yogurt sauce in each round. Serve, passing sauce separately.
GREEK LAMB SALAD WITH A CREAMY YOGURT DRESSING
I have had this recipe for years and originally think it came from one of those small grocery store check out counter cookbooks. Back in the days, I hand wrote recipes I liked and often tossed the rest of the book. Even when I catered, I wrote each recipe by hand - crazy I know. Well, I am slowly going through a few old boxes and found this last night. I love lamb and Greek flavors and this just makes a great main dish salad. I use to rate my recipes and this has 4 stars which meant great, so I hope I feel the same way. I love salads and often have them for dinner, maybe with a cup of soup or just a nice slice of bread. It is a good way to eat your protein, vegetables with a bit lighter approach. For this particular recipe, I prefer a mix of mostly spinach with just a little romaine for crunch, but you can really use any mix you want. Grilled lamb (or pan seared), chickpeas, cucumber, red onion, garlic, olives, raisins and of course the yogurt dressing for a nice twist on an average salad. You can garnish with feta cheese if you like. Serve with grilled pita chips.
Provided by SarasotaCook
Categories < 60 Mins
Time 45m
Yield 4 Main Salads, 4 serving(s)
Number Of Ingredients 25
Steps:
- Lamb -- Mix the olive oil, red wine vinegar, garlic, fresh rosemary, oregano and red pepper flakes in a baggie and add the lamb. I like to marinade the lamb at least 2-3 hours. Remove from the fridge and let it come to room temperature while you make the dressing and the salad.
- Dressing -- Mix the yogurt, lemon juice and zest, honey, scallions, garlic, salt, pepper. Cover and refrigerate until ready to use.
- Salad -- In a large bowl, add the lettuce, cucumber, olives, and chickpeas and toss well. Reserve the cherries and raisins for the topping as well as feta cheese which is optional.
- Lamb -- The lamb already has some olive oil in the marinade, so I spray a grill pan or saute pan just with Pam or a non-stick spray and grill on medium high to high heat. They literally, just take a minute or two on each side. I like my meat medium rare.
- Finish -- Add the warm grilled lamb to the salad, add the chilled yogurt dressing, toss lightly, garnish with the cherries and raisins.
- Feta cheese is another optional garnish which I like just a little, but it is optional. And Grilled pia chips are perfect with this as well.
LAMB PATTIES WITH FRIED ONIONS AND TAHINI-YOGURT SAUCE
Ground lamb makes a great alternative to a traditional burger, even when sprinkled with only salt and pepper or a little chopped parsley and garlic. These well-seasoned, simple-to-make patties are inspired by kofta, and are spiced with a fragrant mixture. You can season the meat up to a day ahead, which cuts down on kitchen time. Folded into warm pita bread, doused with tahini sauce and topped with fried onions, these burgers may not be standard cookout fare, but everyone loves them.
Provided by David Tanis
Categories meat, main course
Time 1h30m
Yield 4 to 6 servings
Number Of Ingredients 19
Steps:
- Put lamb in a medium bowl. Add 1 teaspoon salt, some black pepper, the cumin, coriander, oregano, cinnamon, scallions, cilantro, mint and garlic. Mix well with wet hands, kneading the mixture to distribute seasoning. Cover and refrigerate for at least 1 hour so the seasoning penetrates. (Alternatively, season meat and refrigerate overnight.)
- Make the sauce: In a small bowl, put tahini, lemon juice, garlic and cayenne. Stir well to dissolve the tahini. Then stir in yogurt, and mix well. Taste and add salt, to taste.
- Heat olive oil in a wide skillet over medium-high. When oil is wavy, add onions and cook, stirring frequently, until they are crisp and well browned, edging toward burned, about 10 to 12 minutes. Lower heat if browning too quickly. Add a little more oil, if pan looks dry. Season lightly with salt. Transfer to a plate lined with paper towels.
- Light a charcoal grill for a medium hot bed of coals. (Alternatively, use a medium-hot gas or electric grill, a cast-iron pan or griddle, or a broiler.)
- With wet hands, knead lamb mixture once more, then form into 4 (8-ounce) oval patties (or 6 5-ounce patties), about 1-inch thick. Set aside until the fire is ready. Place the grill about 1 inch from the coals.
- Cook patties about 4 minutes per side for medium-rare, 130 degrees. After flipping, cook until red juices appear on the top of the patties. For medium, 140 degrees, cook longer, about 5 minutes per side. In either case, let them rest on a warm plate for 5 minutes before serving, to keep in juices. They will continue cooking a bit as they rest.
- Top each burger with fried onions. Serve with tahini-yogurt sauce and warm pita, if desired.
LAMB PATTIES WITH YOGHURT AND CUCUMBER DRESSING
This is really tasty. Makes a light main dish when served with flatbread and salad. I have also used sambal oelek instead of the harrisa paste which worked just as well. Prep Time includes chilling. Coriander in this recipe refers to fresh coriander leaves or cilantro.
Provided by -Sylvie-
Categories Lunch/Snacks
Time 2h10m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- For the lamb patties put the bulgur wheat in a bowl and cover with hot water. Set aside and allow to swell.
- Mix the lamb mince and crushed garlic.
- Season with salt and pepper to taste.
- Add the chopped mint, coriander and the harrisa paste.
- Squeeze the water from the wheat and add to the meat, mix well.
- Form the mix into little patties, roughly the size of a flat golf ball.
- Cover with clingfilm and chill for a minimum of 1 hour.
- Heat oil in a non-stick frying pan and fry until cooked through and golden, 5-10 minutes.
- For the dressing put the grated cucumber in a colander and sprinkle with salt, leave for 30 minutes.
- Squeeze the cucumber dry and mix with yoghurt and mint.
- Season with black pepper to taste.
Nutrition Facts : Calories 353.6, Fat 26.3, SaturatedFat 11.4, Cholesterol 79.5, Sodium 1248.6, Carbohydrate 9.4, Fiber 1.8, Sugar 2.8, Protein 19.6
Tips:
- Use high-quality lamb mince. This will ensure that your patties are flavorful and juicy. If you can, buy lamb mince from a butcher who grinds their own meat.
- Season the lamb mince well. Use a combination of salt, pepper, cumin, and coriander to give the patties flavor. You can also add other spices, such as chili powder or paprika, to taste.
- Handle the lamb mince gently. Overworking the mince will make the patties tough. Mix the ingredients just until they are combined.
- Form the patties into even-sized balls. This will help them cook evenly. You can use a kitchen scale to weigh the mince so that each patty is the same size.
- Cook the patties over medium heat. This will help them cook through without burning. If you cook the patties over high heat, they will brown too quickly on the outside and be raw on the inside.
- Let the patties rest before serving. This will help them retain their juices and become more tender.
- Serve the patties with your favorite toppings. Some popular options include yogurt and cucumber dressing, tzatziki sauce, or hummus.
Conclusion:
Lamb patties are a delicious and versatile dish that can be enjoyed for lunch, dinner, or even as a snack. They are easy to make and can be customized to your liking. With a little planning and effort, you can create lamb patties that are sure to impress your family and friends.
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