Lamb Patties with Lemon Butter

Preparation info

  • Difficulty


  • Makes



Appears in

Farm Journal’s Country Cookbook

Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

  • About

Hot drained, canned peaches add flavor and a touch of gold


  • 2 lbs. ground lean lamb
  • 2 tsp. salt
  • ½ tsp. pepper
  • 12 slices bacon
  • Lemon Butter
  • Chopped parsley
  • 6 canned peach halves
  • Honey


  • Combine lamb, salt and pepper. Shape into 12 patties 1″ thick. Wrap each with a slice of bacon. Arrange on broiler rack and broil 3 to 4″ from broiler for 8 minutes on one side and 6 to 8 minutes on the other (or place as range manufacturer suggests).
  • Place lamb patties on a warm platter; spread with Lemon Butter. Sprinkle with chopped parsley.
  • Drain peach halves; brush with honey and broil 10 minutes. Garnish platter with broiled peaches.