• Ingredients: 18
  • Serves: 2

Minted lamb patties with ground lamb, green onion, finely chopped, minced fresh mint, garlic clove, pressed, chutney, such as major grey’s.


  • 10 to 12 oz. ground lamb
  • 1 green onion, finely chopped
  • 2 tbsps. minced fresh mint
  • 1 garlic clove, pressed
  • 3 tsps. chutney, such as Major Grey’s

For Sherry vinaigrette

For stuffing

  • Garnish: Parmesan curls, shaved with a vegetable peeler from a pc. of Parmesan at room temperature

For horseradish crème fraîche

  • Purchased basil oil

For topping

  • Special equipment: a mandoline or similar manual slicer such as a Japanese ; a deep-fat thermometer

For dipping sauce:

  • Special equipment: a 12-inch bamboo steamer; a 6-inch rolling pin or dowel; a well-seasoned 14-inch wok with a lid



  1. Step 1 Preheat broiler. Combine lamb with green onion, mint and garlic in small bowl. Season with salt and pepper; mix well.

    For this step you will need

  2. Step 2 Form lamb mixture into two 1-inch-thick patties. Season patties with salt and pepper. Broil patties until brown, about 4 minutes.

    For this step you will need

  3. Step 3 Turn patties and broil second sides until brown on top but still pink in center, about 4 minutes. Spread 1 1/2 teaspoons chutney over each.

    For this step you will need

  4. Step 4 Continue broiling until chutney bubbles slightly, about 1 minute longer. Transfer patties to plates.

    For this step you will need

Nutrition information

Calories 472 Carbohydrates 8 g (3%)
Fat 37 g (56%) Protein 26 g (53%)
Saturated Fat 16 g (80%) Sodium 101 mg (4%)
Polyunsaturated Fat 3 g Fiber 1 g (3%)
Monounsaturated Fat 15 g Cholesterol 114 mg (38%)