Lamb Patties Moroccan Style With Harissa Sauce

By Pierre Franey

Updated February 15, 2016

Total Time
25 minutes
Rating
4(64)
Comments
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Featured in: 60-MINUTE GOURMET

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Ingredients

Yield:4 servings

  • 1 ½ pounds ground lean lamb

  • 1 teaspoon paprika

  • ¼ teaspoon crushed dried red hot pepper flakes

  • ¼ teaspoon freshly ground black pepper

  • 1 teaspoon ground cumin

  • 2 teaspoons finely chopped garlic

  • 2 tablespoons grated onion

  • 4 tablespoons finely chopped parsley

  • Salt to taste

  • 1 tablespoon vegetable oil

  • Harissa sauce (see recipe)

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

2 grams carbs; 131 milligrams cholesterol; 1143 calories; 50 grams monosaturated fat; 6 grams polyunsaturated fat; 60 grams saturated fat; 121 grams fat; 1 gram fiber; 431 milligrams sodium; 11 grams protein

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Put the lamb in a mixing bowl and add all of the ingredients except the vegetable oil and harissa sauce. Blend the mixture thoroughly by hand.

  2. Step 2

    Shape the mixture into 8 equal-size patties similar to hamburgers.

  3. Step 3

    Heat the oil in a nonstick skillet large enough to hold all of the patties. Two pans may be necessary.

  4. Step 4

    Add the patties to the skillet. Cook them over medium-high heat about 3 to 4 minutes on each side, depending on the degree of doneness desired. Drain on paper towels and serve with the harissa sauce on the side.

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Ratings

4 out of 5
64 user ratings
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Comments

MkC

Am I missing something? Where's the recipe for Harissa sauce?

Claire

I followed the recipe except that I grilled instead of pan frying. Oh and I added a little sour cream for moisture since I was not frying in oil. I could have added a little oil or even yogurt. I used Molly O'Neill's recipe for Harissa Sauce rather than Pierre's. You find the recipes for Harissa by searching for Harissa Sauce on the NYT's site .

LindaL

This was excellent!

duck confit

No hot pepper flakes

Tori

This was delish on a cold February evening. Next time I'll prepare the harissa, which I skipped this time. Five stars!

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