Recipe for lamb patties
This recipe is for delicious grilled lamb patties made from 60-day dry-aged Danish lamb.
Ingredients
- 450 gram Minced Lamb Dry-aged for 60 days
- Spices Salt and pepper
Instructions
- One of the most important things when cooking meat is temperatures. If the meat is too cold, you end up "boiling" it instead of searing it, resulting in a completely different outcome. Therefore, you should take the meat out of the refrigerator one hour before cooking, and you might as well form the patties right away. For these patties, we used home-ground lamb from 60 days dry-aged, Danish lamb.
Divide the ground meat into 4 pieces and form 4 patties on a chopping board.
Cover them with a cloth and let them sit on your kitchen counter until ready to cook.
Make sure your grill is smoking hot when the meat goes on. Sprinkle it with salt and pepper and cook for 4 minutes on each side.
The meat is ready to serve.
Divide the ground meat into 4 pieces and form 4 patties on a chopping board.
Cover them with a cloth and let them sit on your kitchen counter until ready to cook.
Make sure your grill is smoking hot when the meat goes on. Sprinkle it with salt and pepper and cook for 4 minutes on each side.
The meat is ready to serve.Notes
Dry-aged meat generally loses more moisture than "regular" wet-aged meat you buy at the supermarket. Therefore, you need to be careful when cooking it. Do not overcook it, or it will become dry. So, if you are not using dry-aged meat, cook it for an additional 1 minute on each side.