HG note: This was really easy and very, very good. I served it with pearl couscous with broccoli, nuts and mint.
Bon Appétit | February 2008
Molly Wizenberg
Yield: Makes 12 sausages
1 1/2 pounds ground lamb shoulder
2 large garlic cloves, pressed 1 1/2 teaspoons coarse kosher salt 1/3 cup crumbled feta cheese 1 tablespoon finely chopped fresh mint 1 tablespoon extra-virgin olive oil 
Place lamb in large bowl. Sprinkle garlic and salt over. Gently toss lamb to blend. Combine feta and mint in 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 teaspoon feta-mint filling into hole. Pinch hole closed, then press ball between palms to flatten into 3/4-inch-thick disk. Repeat with remaining lamb and feta-mint filling. DO AHEAD: Can be made 1 day ahead. Transfer to baking sheet. Cover and refrigerate.
Preheat oven to 250°F. 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.
 397 calories, 29g fat (12g saturated), 125mg cholesterol, 290mg sodium,1g carbohydrate, 0g fiber, 31g proteinSee Nutrition Data's complete analysis of this recipe › Nutritional analysis provided by Nutrition Data |
Read More http://www.epicurious.com:80/recipes/food/printerfriendly/Lamb-Sausage-Patties-with-Fresh-Mint-Feta-and-Garlic-241337#ixzz1qBBezQBy
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