Ingredients

4 servings, 3 mini patties each

　　1 1/2 pounds ground lamb

　　1/4 cup finely chopped white or yellow onion (1 small onion)

　　1 teaspoon ground allspice (1/3 palmful)

　　1 tablespoon ground cumin (a palmful)

　　1/4 teaspoon cinnamon (a couple of generous pinches)

　　2 tablespoons tomato paste

　　Several drops of hot sauce, such as Tabasco

　　Salt and freshly ground black pepper

　　3 tablespoons pine nuts, finely chopped

　　2 lemons, one zested and both juiced

　　Extra-virgin olive oil (EVOO) for drizzling, plus 3 to 4 tablespoons

　　1/4 cup fresh mint (a handful of leaves), chopped

　　1/4 cup fresh cilantro (a handful of leaves), chopped

　　1/2 cup fresh flat-leaf parsley (a couple of handfuls), coarsely chopped

　　1 romaine lettuce heart, chopped

　　2 cups arugula leaves (look in the bulk produce bins), chopped

　　2 vine-ripe tomatoes, seeded and chopped

　　3 or 4 radishes, sliced

　　4 scallions, thinly sliced on an angle

　　1/3 English (seedless) cucumber (the one wrapped in plastic), chopped

　　1 small bell pepper, any color, cored, seeded, and chopped

　　

Step 1

Heat a grill pan, large skillet, or outdoor grill over medium-high heat. In a large bowl combine the lamb with the onion, spices, tomato paste, hot sauce, salt and pepper, pine nuts, and lemon zest. Form 12 2- to 2 1/2-inch balls. Flatten the balls into patties and drizzle with EVOO. Grill the patties for 2 to 3 minutes on each side. Hold the cooked patties on a plate under foil.

　　

Step 2

In a large, shallow platter mix the mint, cilantro, parsley, romaine, and arugula with the tomatoes, radishes, scallions, cucumbers, and bell pepper. Dress the salad with lemon juice and salt, toss, then dress with EVOO to taste. Top the salad with lamb patties and serve.

　　Rachael Ray's 30-Minute Get Real Meals