While I do enjoy complicated and intricate recipes, sometimes I just want a quick, one-pot dinner. This recipe is seriously one of the easiest and fastest that I've thrown together in quite some time. Don't let that fool you though; this packs some serious flavor.
I was intrigued by the Moroccan spice blend used for the lamb - cumin, cinnamon, and cloves. I am also a huge fan of roasted red peppers and feta. The lamb patties were so flavorful - smoky with a little sweetness and warmth from the cinnamon and cloves. And we both really loved how the feta caramelized a bit in the oven. Joey commented that this would be great as a burger, and I agree.
The original recipe suggests serving with warm pita, but I somehow missed that line when making my grocery list. I think it would be wonderful though, and will definitely remember to whip some up next time I make this dish.
Moroccan-Spiced Lamb Patties with Peppers and Feta
Food and Wine Magazine, October 2009
- 12 ounces roasted red peppers, cut into 1/2 inch strips (2 cups)
- 1 large, sweet onion, thinly sliced
- 8 ounces feta or halloumi cheese, cut into 1/3-inch thick slices
- 1/2 teaspoon red pepper flakes
- 3 Tablespoons extra-virgin olive oil
- kosher salt and freshly ground black pepper
- 1 1/2 pounds ground lamb
- 2 teaspoons ground cumin
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon ground cloves
- 2 Tablespoons chopped flat-leaf parsley
- Warm pita, for serving
In a large baking dish, toss the peppers, onions, cheese, and red pepper flakes with 2 1/2 Tablespoons of the olive oil. Season with salt and pepper.
In a medium bowl, knead the lamb with the cumin, cinnamon, cloves, 1 1/2 teaspoons salt, and 1/2 teaspoon of pepper. Form into 4 4-inch patties, and arrange over the pepper mixture. Drizzle the remaining olive oil over the tops.
Roast for 25 minutes, or until vegetables are very tender and the lamb is cooked through. Sprinkle the parsley over the top and serve with warm pita.