Lamb Patties with Yogurt Mint Sauce

1 pound lean ground lamb
1/4 cup dry bread crumbs
1/4 cup chopped fresh mint
1 teaspoon lemon pepper

Lightly mix together lamb, bread crumbs, mint and lemon pepper. Shape into patties. Broil or grill 10 minutes or until desired doneness.

Yogurt Mint Sauce

2/3 cup plain yogurt
1/4 cup firmly packed fresh mint leaves
1 teaspoon sugar

Combine sauce ingredients in a blender or food processor and process until smooth with tiny flecks of mint. Serve sauce over patties.

BAKED LAMB AND EGGPLANT PATTIES

1 med. eggplant, 1 to 1 1/2 lb. Salt 1 egg 1/2 c. soft bread crumbs 1 tsp. salt 1/2 tsp. dried oregano leaves 1/2 c. chopped ripe olives 1 clove garlic, minced or pressed 1/4 c. grated Parmesan cheese 1 1/2 lb. ground lamb 1/3 c. olive oil or salad oil 1 lg. tomato, cut into 6 slices (optional) 1 c. shredded Monterey Jack cheese Cut unpeeled eggplant crosswise into 6 slices, each about 1/2 inch thick. Spread on several thicknesses of paper towels. Sprinkle generously with salt. Let stand 20 minutes. Use paper towels to blot surface moisture. Beat egg; mix in bread crumbs, salt, oregano, olives, garlic and Parmesan cheese. Then lightly mix in lamb, shape into 6 patties, the size of eggplant slices. Brown eggplant slices lightly in heated oil in a large frying pan. Transfer slices as they brown to a shallow, ungreased 9x13 inch baking dish. Top each slice with a lamb patty, then a tomato slice, if used. Sprinkle evenly with Monterey Jack cheese. Bake, uncovered, at 450 degrees until lamb patties and cheese are brown, 20 to 25 minutes. 4 servings.

BACON LAMB BURGERS

8 slices bacon (1/2 lb.) 1 lb. ground lamb 2 slices bread, torn into small pieces 1 egg 1 sm. onion, finely chopped 1/4 c. grated Parmesan cheese 1/4 c. milk 1 1/4 tsp. salt Arrange bacon slices on plastic wrap so they overlap slightly. Mix remaining ingredients and spread over bacon. Roll up like jelly roll; wrap in plastic wrap and secure with wooden picks, if necessary. Refrigerate at least 2 hours, but no longer than 8 hours. Set oven control to broil and/or 550 degrees. Unwrap lamb roll and cut into 8 slices; flatten slightly. Broil with tops 4-5 inches from heat 6-8 minutes on each side. 4-6 servings.

Shepherd's Pie Dinner

ingredients
2 pounds potatoes, such as russet, peeled and cubed
Salt and freshly ground black pepper
2 tablespoons extra-virgin olive oil (EVOO)
1 3/4 pounds ground lamb
Pinch of allspice
1 medium carrot, peeled and chopped
1 medium parsnip, peeled and chopped
1 medium onion, chopped
2 tablespoons all-purpose flour
1/2 cup beef stock or broth
1/2 cup dark beer
1 tablespoon Worcestershire sauce (eyeball it)
2 tablespoons sour cream or softened cream cheese
1 large egg yolk
1/2 cup cream
1 teaspoon sweet paprika
2 tablespoons flat-leaf parsley (a handful), chopped

preparation
Fill a large pot with water, add the potatoes, place over high heat and bring to a boil. Add some salt and cook until tender, about 12 minutes.

While potatoes are cooking, heat a large skillet over medium-high heat with 2 turns of the pan of EVOO, about 2 tablespoons. Once hot, add the lamb and, using the back of a wooden spoon, break it up as it browns, about 5-6 minutes. Season with salt, pepper and allspice. Add carrot, parsnip and onion, and cook 5 minutes, stirring frequently.

Dust with flour, cook 1 minute, then add stock, beer and Worcestershire. Cook until thickened, then transfer to oven-safe pan.

Drain potatoes and return to the pot. Let sit a few minutes to cool slightly. Add sour cream or cream cheese, egg yolk and cream. Smash until smooth.

Preheat broiler to high. Spoon potato mixture evenly over the meat mixture.

Top potatoes with paprika and broil 6-8 inches from the heat until evenly browned, about 2-3 minutes. Sprinkle with chopped parsley and serve.

Yields 4 servings

LAMB AND RICOTTA PIE

frozen phyllo pastry dough 2 lbs ground lamb 1 16 oz. tub ricotta cheese 2 chopped onion (small-medium) 2-3 cloves garlic, minced salt and freshly ground pepper to taste 1-2 teaspoon nutmeg melted butter Preheat oven to 375. In a large skillet, brown onions, add ground lamb and brown. Pour off excessive grease. Add garlic, salt, pepper and nutmeg and saute another few minutes. Let cool for a few minutes then stir in ricotta cheese. Brush a large baking dish with melted butter. Layer three sheets of phyllo dough, brushing the butter between the layers. Put the meat/cheese mixture into the dish on top of the phyllo. dough. Spread out evenly. Add 6-8 more layers of the phyllo on top of the meat/cheese mixture, remembering to brush butter lightly between layers. Brush butter on top layer. Cut off excess dough that is hanging over the sides of the dish and discard. Bake for about an hour or until top layer is golden brown.