Total Time
42mins
Prep 30 mins
Cook 12 mins

From Rachael Ray

Ingredients Nutrition

Directions

  1. Heat a grill pan, large skillet, or outdoor grill over med-high heat.
  2. In a large mixing bowl, mix together the lamb, onion, spices, tomato paste, hot sauce, salt, pepper, pine nuts, and lemon zest.
  3. Form twelve 2 to 2 ½ inch balls.
  4. Flatten the balls into patties and drizzle with extra-virgin olive oil.
  5. Grill the patties for 2-3 minutes on each side.
  6. Hold the cooked patties on a plate under foil.
  7. In a large, shallow platter mix the mint, cilantro, parsley, romaine, and arugula with the tomatoes, radishes, scallions, cucumbers, and bell pepper.
  8. Dress the salad with lemon juice and salt; toss, then dress with extra-virgin olive oil to taste.
  9. Top the salad with the lamb patties and serve.

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