Lamb Patties With Melon & Mint
|Slivered almonds||2 Tablespoon|
|Fine dry bread crumbs||2 Tablespoon|
|Garlic||1 Clove (5 gm), minced / pressed|
|Onion||1 Large, finely chopped|
|Minced fresh mint leaves||1⁄3 Cup (5.33 tbs)|
|Lean ground lamb||1 Pound|
|Vegetable oil cooking spray||1|
|Cantaloupe||1 Small, seeded, cut into 8 wedges and peeled|
|Fresh mint sprigs||4|
Grill wedges of sweet cantaloupe alongside mint-seasoned ground lamb patties for a combination that's refreshingly different.
A squeeze of juice from accompanying orange wedges adds a light lift.
Toast almonds in a small frying pan over medium-low heat, shaking pan often, until golden (about 7 minutes).
In a large bowl, beat egg with salt.
Add bread crumbs, garlic, onion, minced mint, almonds, and ground lamb, mixing lightly until well combined.
Shape meat mixture into four 3/4-inch-thick patties.
Spray a barbecue grill with cooking spray.
Place melon wedges and meat patties on grill 4 to 6 inches above a solid bed of hot coals.
Grill melon, turning often, just until hot (6 to 8 minutes total).
Grill meat, turning once, until browned and done to your liking when slashed (about 8 minutes total for medium-rare).
Arrange lamb patties and orange wedges on a warm serving platter; garnish with mint sprigs.
Offer melon wedges alongside.