RECIPE

Servings: 3 (6 patties) Cook Time: 25 minutes 

SUMMERTIME EASY! 

With only five ingredients, these easy patties are tender with olive oil and frizzled scallion and pleasantly nubbly with mashed chickpeas.The earthy savoriness of lamb is delicious with lemon and turmeric.

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Ingredients

• Ingredients:

• 1 lb ground lamb 

• 1 bunch scallions (green onions) (6 to 8 medium) chopped

• Kosher salt

• Black pepper

• 1 15 ounce can chickpeas, drained

• 1 1/2  tsp ground turmeric

• 1 lemon

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Method

Step 1

Heat the oven to 450 degrees.

Step 2

Warm the olive oil in a large (12-inch) oven-proof skillet over medium-high heat. Add the scallions to the skillet along with a pinch of salt and let them sizzle until softened and starting to brown, about 5 minutes, stirring once or twice.

Step 3

Meanwhile, put the chickpeas into a large mixing bowl and coarsely crush them with a potato masher or a fork.

Step 4

Pour the scallions and their oil into the bowl with the chickpeas and set the pan aside off the heat. Add the lamb, turmeric, 2 teaspoons salt and several generous grinds of black pepper to the bowl. Zest the lemon into the bowl and then reserve the lemon. Using your hands, gently mix all the ingredients together until they are evenly combined. Form into six equally-sized patties, and then press a shallow indentation into the center of each with your thumb. (This helps the patties keep their shape while cooking.)

Step 5

Put the patties into the same skillet (no need to clean) over high heat for 30 seconds to a minute to get the browning started. Transfer the skillet to the oven. Roast until the patties are just cooked through, about 15 minutes. Spritz lemon juice to taste over the top of the patties and serve. 

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SUGGESTIONS FOR SERVING:

Serve patties tucked into pita bread with hot sauce and tomatoes, or put them on top of rice or arugula (or both!) with a drizzle of olive oil and yogurt.