Spiced Lamb with Cooling Yogurt Sauce
Plain fat free yogurt
¼ medium, halved, seeded, and thinly sliced (1/2 cup)
1 Tbsp, fresh, thinly sliced
Raw lean ground lamb
2 tsp, fresh, peeled and minced
1 medium clove(s), crushed with a press
½ tsp, hot, preferably smoked
2 cup(s), shredded, very thinly sliced
- Spray the grill rack with nonstick spray. Preheat the grill to medium or prepare a medium fire.
- Stir together the yogurt, cucumber, mint, and the pinch of salt in a serving bowl. Refrigerate, covered, until ready to use.
- Mix together the lamb, ginger, garlic, cumin, paprika, and the remaining 1/4 teaspoon salt in a medium bowl just until well blended. With damp hands, form the lamb mixture into 8 (1/2-inch-thick) oval patties. Thread one patty on each of 8 (6- to 8-inch) metal skewers.
- Place the skewers on the grill rack and grill, turning, until the lamb is browned and cooked through, about 10 minutes. Remove the patties from the skewers. Spread the romaine on a small platter and place the lamb patties on top. Serve with the yogurt sauce. Yields (1/2 cup romaine, 2 lamb patties, and 1/4 cup yogurt sauce per serving.