Mongolian lamb patties

Time 55 minutes
Yields Serves 4 to 6 (makes 16 patties)
Mongolian lamb patties

Place the lamb in a bowl and set aside. Place the garlic in a food processor and pulse to finely chop, then add the scallions, cilantro and ginger and pulse to mince them. (You can also do this by hand.) Add the mixture to the meat, along with the salt and pepper, and use your fingers to blend. Cover with plastic wrap and refrigerate for 30 minutes.


Scoop a scant 3 tablespoons (about golf-ball size) of the chilled meat mixture and shape into a firm patty about 2 1/2 inches across and about an inch thick. Set the patties on a plate and repeat with the remaining mixture to make 16 patties.


Place a large heavy skillet over medium-high heat and add about 1 tablespoon oil. Add the patties in batches and pan fry for about 4 minutes on each side to cook through; add a little more oil if necessary. Alternatively, prepare a medium-hot fire in a charcoal grill or heat a gas grill. Grill the patties for about 4 minutes per side, or until done as you like. Serve with your choice of condiments.

From “Beyond the Great Wall” by Jeffrey Alford and Naomi Duguid. Ground lamb is available at select meat counters.

Amy Scattergood is a staff writer for the Food section of the Los Angeles Times.
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