1 pound ground lamb

1 large egg

1/3 cup grated onion

¼ cup minced cilantro

1 small jalapeno, seeded and minced

1 tablespoon coriander seeds, toasted and ground

2 teaspoons cumin seeds, toasted and ground

Kosher salt

Freshly ground black pepper

Canola oil, for greasing the grill grate


Mix together the lamb, egg, onion, cilantro, jalapeno, coriander, and cumin. Season generously with salt and pepper. Divide into 12 equal portions and gently form each portion into a ball. Gently pat each ball into the shape of a small patty.


Heat the grill to high. Grease the grill grate with canola oil using a heat-proof brush. Add the patties and cook without disturbing for 7 to 8 minutes, or until they release from the grate and are crusty and brown. Using a spatula, turn the patties and continue to cook over high heat another 6 to 7 minutes, or until cooked through. Moisture will pool on the surface of the patties and they will be firm to the touch when they are done. Remove the patties to a plate, tent with foil to keep warm, and allow to rest 5 minutes before serving.


Serves 4. The uncooked lamb patties will be very moist and soft, so to prevent sticking, handle them with a light touch, be sure to preheat your grill thoroughly, and grease the grill grate well.