Minted Lamb Patties with Fresh Pineapple

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Preparation info

  • 4

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • 1½ cups soft fresh bread crumbs
  • ¼ cup Chicken Stock
  • 1¼ pounds lean lamb (shoulder, neck or shank), ground
  • 1 teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • 1 egg, lightly beaten
  • 1½ tablespoons minced onion
  • 1 garlic clove, minced
  • 1 tablespoon chopped fresh mint
  • 1 tablespoon chopped parsley
  • 2 thick slices of fresh pineapple with the skin, eyes and core removed
  • 1 tablespoon butter
  • 1 tablespoon brown sugar


  1. Preheat broiler.

  2. Soak the bread crumbs in the stock. Add the lamb, salt, pepper, egg, onion, garlic, mint and parsley; mix together and shape into eight patties.

  3. Broil the patties three to four inches from the source of heat for eight to ten minutes. Turn and broil for four minutes longer. Top each patty with a quarter of a pineapple slice. Dot with the butter and sprinkle with the sugar. Broil for four or five minutes more, or until done.

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