This hearty Mediterranean-inspired dish features tender lamb patties infused with warm cumin and fresh coriander, served in a luxurious mushroom and tomato sauce. The patties are perfectly spiced and bound with fresh bread crumbs for a moist texture, while the sauce offers a deep, savory complexity from sautéed mushrooms, shallots, and a touch of white wine. It is a comforting yet elegant meal that feels substantial without being heavy. Ideal for a cozy weeknight dinner or a special family gathering, this recipe balances aromatic spices with earthy vegetables. The combination of the juicy meat and the rich, slightly tangy sauce creates a harmonious flavor profile that pairs beautifully with crusty bread or rice to soak up every last drop.
Lamb Patties With Mushroom Sauce
Description
This hearty Mediterranean-inspired dish features tender lamb patties infused with warm cumin and fresh coriander, served in a luxurious mushroom and tomato sauce. The patties are perfectly spiced and bound with fresh bread crumbs for a moist texture, while the sauce offers a deep, savory complexity from sautéed mushrooms, shallots, and a touch of white wine. It is a comforting yet elegant meal that feels substantial without being heavy. Ideal for a cozy weeknight dinner or a special family gathering, this recipe balances aromatic spices with earthy vegetables.Ingredients
Directions
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Place the ground lamb in a large mixing bowl.
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Heat 2 tablespoons of olive oil in a small skillet over medium heat. Add the chopped onions and garlic, cooking briefly while stirring until wilted and softened.
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Sprinkle the cumin over the onion mixture and stir to blend well. Remove from heat and allow to cool slightly.
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Scrape the cooled onion mixture into the bowl with the lamb. Add the coriander, bread crumbs, beaten egg, salt, and freshly ground pepper to taste.
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Mix the ingredients thoroughly with your hands until just combined. Shape the mixture into 20 small patties. Set aside.
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In a saucepan, melt 1 tablespoon of butter over medium-high heat. Add thinly sliced fresh mushrooms, finely chopped shallots, salt, and pepper.
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Cook the mushrooms, stirring occasionally, until all the moisture has evaporated and they begin to brown.
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Pour in dry white wine and simmer briefly over high heat to reduce slightly.
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Add chopped tomatoes (fresh or canned), chicken broth, and chopped tarragon. Simmer for about 5 minutes, stirring occasionally.
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In a small bowl, blend arrowroot or cornstarch with water to form a slurry. Stir this mixture into the sauce and cook for another minute until thickened. Keep warm.
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Meanwhile, heat the remaining olive oil in a large non-stick skillet over medium heat. Add the lamb patties in a single layer.
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Cook the patties, turning them occasionally, until browned evenly on all sides, about 5 minutes total. Drain any excess fat from the pan.
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Transfer the browned patties into the mushroom sauce. Cover and simmer gently for about 10 minutes until heated through.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 761.0kcal
- % Daily Value *
- Total Fat 47.6g74%
- Saturated Fat 15.2g76%
- Cholesterol 137.6mg46%
- Sodium 302.9mg13%
- Total Carbohydrate 48.6g17%
- Dietary Fiber 16.5g66%
- Sugars 4.0g
- Protein 43.9g88%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Sauce Ingredients: The original source listed additional ingredients for the sauce that were not in the main ingredient list: 1/3 lb fresh mushrooms (thinly sliced, about 2 cups), 2 tbsp finely chopped shallots, 1/4 cup dry white wine, 1/2 cup chopped peeled fresh or canned crushed tomatoes, 3/4 cup fresh or canned chicken broth, 1 tsp chopped fresh tarragon (or 1/2 tsp dried), and 2 tsp arrowroot or cornstarch mixed with 1 tbsp water. 1 tbsp butter is also needed for sautéing the mushrooms.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove to prevent the patties from drying out.
Substitutions: If fresh tarragon is unavailable, use dried tarragon, but reduce the amount by half as it is more potent. You can substitute ground beef or turkey for the lamb if desired, though the flavor profile will change.
