Spiced Lamb Patties with Herbed Rice

Name: Spiced Lamb Patties with Herbed Rice
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 13 servings
Cuisine: Moroccan
Ingredients: 3 pound ground lamb; 1.5 teaspoon ground cumin; 1.5 teaspoon ground coriander; 1 teaspoon smoked paprika; 0.5 teaspoon cayenne pepper; 0.75 teaspoon salt; 0.5 teaspoon black pepper; 3 tablespoon olive oil; 1 yellow onion (finely minced); 2 clove garlic (minced); 3 cup chicken broth; 3 cup instant white rice; 0.75 cup fresh parsley (chopped); 3 cucumbers (diced); 0.5 red onion (thinly sliced); 3 tablespoon fresh lemon juice

Flavorful Moroccan-spiced lamb patties quickly seared and served with aromatic herb-infused rice and a crisp cucumber salad.

Prep: 15 min
Cook: 15 min
Total: 30 min
Servings: 13
Cuisine: Moroccan
Difficulty: Easy
Cost: $3.75/serving

Dietary

Gluten-Free
Nut-Free
Soy-Free
Egg-Free
Dairy-Free
High-Protein
Low-Sugar

Ingredients

3 pound ground lamb
1.5 teaspoon ground cumin
1.5 teaspoon ground coriander
1 teaspoon smoked paprika
0.5 teaspoon cayenne pepper
0.75 teaspoon salt
0.5 teaspoon black pepper
3 tablespoon olive oil
1 yellow onion (finely minced)
2 clove garlic (minced)
3 cup chicken broth
3 cup instant white rice
0.75 cup fresh parsley (chopped)
3 cucumbers (diced)
0.5 red onion (thinly sliced)
3 tablespoon fresh lemon juice

Instructions

In a large bowl, combine the ground lamb, 1 1/2 teaspoons ground cumin, 1 1/2 teaspoons ground coriander, 1 teaspoon smoked paprika, 1/2 teaspoon cayenne pepper (if using), 1/2 teaspoon salt, and 1/2 teaspoon black pepper. Mix gently until just combined, then form into 13 equal patties, about 1-inch thick.
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the lamb patties and sear for 3-4 minutes per side, until browned and cooked through. Remove patties from the skillet and set aside.
While patties are cooking, heat 1 tablespoon olive oil in a separate medium saucepan over medium heat. Add the finely minced yellow onion and cook until softened, about 3 minutes. Stir in the minced garlic and cook for 30 seconds until fragrant.
Pour in the chicken broth and bring to a boil. Stir in the instant white rice and the remaining 1/4 teaspoon salt. Cover, reduce heat to low, and simmer for 5-7 minutes, or until water is absorbed and rice is tender. Stir in the chopped fresh parsley.
In a medium bowl, combine the diced cucumbers, thinly sliced red onion, and fresh lemon juice to create a quick side salad.
Serve the hot lamb patties with the herbed rice and fresh cucumber salad.

Notes

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a microwave or on the stovetop.

Nutrition (per serving)

Calories: 403
Protein: 20.9 g
Carbohydrates: 22.9 g
Fat: 24.6 g
Fiber: 0.7 g
Sodium: 412 mg
Saturated Fat: 9.7 g
Sugar: 2.1 g
Cholesterol: 78 mg