Ingredients
Per serving (estimated)
- Calories
- 480
- Protein
- 42 g
- Fat
- 33 g
- Carbs
- 0 g
Estimated from USDA FoodData Central values; actual numbers vary with cut and trim.
Method
- Divide the lamb into 4 portions and shape into patties about 3/4 in thick. Press a shallow dimple into the center of each so they stay flat as they cook.
- Salt both sides just before cooking. Salting ground meat too early makes it springy.
- Heat a cast-iron skillet over medium-high heat. Lamb renders plenty of fat, so no added fat is needed.
- Cook the patties 4 to 5 minutes per side, until well browned.
- Ground lamb must reach 160°F (71°C), the USDA minimum for ground meat. Check the center with a thermometer.
- Rest 3 minutes and serve with the pan fat spooned over.