Lamb Sausages with Mint, Feta, & Garlic

If you're feeling a bit adventurous and are tired of the same old meat, try this simple recipe that I found in Bon Appetit magazine. I had never tried lamb before and this recipe was really, really tasty! (I bet it could be adapted to make full-sized hamburgers too!)

Lamb Sausage Patties with Fresh Mint, Feta, & Garlic

1 1/2 pounds ground lamb shoulder (Leg meat is leaner. See if your local store butcher can grind it for you.)

2 large garlic cloves, pressed

1 1/2 tsp. coarse kosher salt

1/3 cup crumbled feta cheese

1 Tbsp. finely chopped fresh mint (fresh makes all the difference!)

1 Tbsp. extra-virgin olive oil

Place lamb in a large bowl. Sprinkle garlic and salt over. Gently toss lamb to blend. Combine feta and mint in a separate small bowl. 

Divide lamb into 12 equal mounds. Using damp hands, shape each into ball. Working with 1 ball at a time, poke thumb into center to make hole. Press 1 tsp feta-mint filling into hole. Pinch hole closed, then press ball between palms to flatten itno 3/4-inch thick disk. Repeat with remaining lamb and feta-mint filling.

Preheat oven to 250ºF. Heat olive oil in heavy large skillet over medium heat. Working in 2 batches, cook lamb sausages until browned on both sides and cooked to desired doneness, about 3 minutes per side for medium. Transfer sausages to rimmed baking sheet and place in oven to keep warm. Serve hot.

(Can be made 1 day ahead. Instead of cooking, transfer to baking sheet. Cover and refrigerate until you are ready to cook them the next day.)

**Note: These tend to have a lot of fat, so we cooked them on our George Foreman grill and they turned out really well and with less fat.

**2nd Note: The article's picture shows a plate with the sausages, a micro salad of mixed spring greens, a hunk of crusty baguette and some unpitted olives. We ate it exactly the same way and it made for a terrific lunch meal!