If ground lamb is unavailable, purchase either a 2 1/3-pound boneless leg of lamb or a 4-pound bone-in leg of lamb, and ask the butcher to grind it for you.
Combine all ingredients in a bowl. Process lamb mixture, in batches, in a food processor until well combined, stopping to scrape down sides. Cover lamb mixture, and chill at least 30 minutes.
Shape lamb mixture into 16 (4- to 5-inch) patties.
Grill, covered with grill lid, over medium-high heat (350° to 400°) 5 to 7 minutes on each side or until meat is no longer pink.
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