Lamb Patties With Tomato Gravy

Oxmoor House
about 2 dozen


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2 (14 1/2-ounce) cans whole tomatoes, undrained
1 pound ground lamb
2 cups mashed potatoes
1 medium onion, finely chopped
1 teaspoon salt
1/4 cup all-purpose flour
1/4 cup vegetable oil


Drain and chop tomatoes; reserve 1 1/2 cups juice for Tomato Gravy. Combine tomatoes, lamb, potatoes, onion, and salt; mix well. Shape into 2-inch patties; dredge in flour.

Heat vegetable oil in a large skillet; add lamb patties. Cook over medium heat until browned on one side; turn and brown other side. Transfer patties to a warm serving platter. Reserve 2 tablespoons pan drippings for Tomato Gravy. Serve lamb patties with Tomato Gravy.

Created date

February 2010