Serves 3-4

I roast my own peppers because it’s so easy and the taste is awesome. I like to use long, mild peppers. Give them a rinse, then slice them into quarters lengthways. Remove the seeds and membrane. Toss in olive oil with some S&P and roast them in a hot oven. If you’re time pressed, go for a jar. I won’t tell.

1 lb. ground lamb
2 scallions, finely chopped
Zest of 1 lemon
1 tsp cumin seed
1 tsp coriander seed
1 tsp ancho chile powder
½ tsp cayenne or more to taste
½ tsp cinnamon
Salt

To accompany:
• Arugula
• Roasted red peppers
• Hummus
• Corn tortillas or flat bread

Grind the spices in a coffee grinder or with a mortar and pestle. Feel free to use already ground spices if you want but the flavor won’t be quite as intense and fresh. Add to the lamb along with the scallions and lemon zest. Mix gently – you don’t want to overwork the lamb. Shape into small patties – about the size of silver dollars.

Heat a frying pan and add the lamb patties being careful not to overcrowd. Cook the patties over medium heat for a few minutes on each side and serve hot with accompaniments.

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