Tuesday, September 20, 2011

Cranberry and Walnut Stuffed Lamb Patties

Tonight was family game night at our house, and my darling little sister adores lamb, so I decided to treat her and my brother to some delectable lamb patties.  I mixed celery, dried cranberries, diced scallion and walnuts into the ground meat to make the patties have a little extra pizzazz.  

The Meat
- 1 1/2 pounds of ground lamb
- 1 scallion, diced
- 2 stalks of celery, diced
- 1/4 cup of dried cranberries
- 1/4 cup of chopped walnuts
- 2 stalks of green onions, diced
- 4 slices of Port Salut cheese
- salt, pepper, dill, marjoram, savory, cinnamon, paprika to taste

The Veggies
- 1 head of cauliflower, chopped
- 1 large sweet potato, chopped
- 2 turnips, chopped
- 1 zucchini, cut into large pieces
- 1 summer squash, cut into large pieces
- 2 tablespoons olive oil
- salt, pepper, dill, marjoram to taste
- 1 cup water

Preheat the oven to 380 degrees.

Put the chopped veggies into a glass baking dish.  Brush the tops with olive oil and season everything.  Pop the pan in the oven and cook the veggies for 45 minutes.

In a metal mixing bowl, prepare the ground lamb with the goodies listed above.  Form the patties with your hands (remember to take off your rings!) and place them on your griddle pan to cook.  Cook them on high heat, turning occasionally, until the inside is just pink in the center if you cut one open.  The lamb will continue to cook a few minutes after taken off of the heat, so you don't want them to dry out.  

Layer the Port Salut cheese on top of the patties and let it melt for a minute before serving.  Sprinkle green onion on top of everything and enjoy the meal!

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