This evening we made Lamb Patties with Garlic and Mint over Mediterranean Chopped Salad. These patties are essentially the same as the ones we made a couple of weeks ago, although the onion element in this version is shallot rather than white onion. Arguably, this isn’t really a new recipe, but they’re pretty tasty so we won’t go down that path. The only strange things about these patties was that an enormous amount of fat came from them. There was a splash of olive oil in the mixture and no more fat was added to the pan, but by the time the patties were cooked, there was about a centimeter of fat in the bottom of the skillet; not so nice. I don’t remember that happening last time we cooked these patties, so maybe the lamb we bought was just generally less lean.
The patties were served with pita bread and a Mediterranean chopped salad. The salad, which really did need a fair amount of chopping, consisted of tomatoes, olives, peppers, parsley, red onion, cucumber and feta cheese, dressed in olive oil and lemon juice. It’s a good salad with strong flavours, crisp texture and great colour. I’m not a big raw onion fan, so I picked a bit, and L doesn’t like feta crumbles, so he picked a bit, but between us we cleared up.
Tomorrow, we will be eating Grilled Turkey Cutlets with Warm Cranberry Salsa and Sautéed Sweet Potatoes, which seems to be some sort of reinterpretation of Thanksgiving dinner. At least as far as I understand Thanksgiving dinner, given that we don’t participate in the day yet. We figure we will, as our little American child gets older, but for now it’s as good a day as any for takeaway.