Afghani Lamb Sausages

Here’s something to do with those lamb scraps you’ve accumulated from using the leg meat for brochettes: a simple but succulent lamb burger. You can grill these as patties, or fry as burgers. These are best dipped in bread crumbs before frying. I like to garnish these with Dried Apricot Chutney, but Raita would be a good choice as well. They make a nice casual supper served with pilaf and a green vegetable.