Best 2 Rosemary Fennel And Garlic Lamb Sausage Rounds Recipes

Indulge in a culinary journey with our delectable Rosemary Fennel and Garlic Lamb Sausage Rounds, where succulent lamb sausage, aromatic rosemary, earthy fennel, and piquant garlic dance harmoniously in a symphony of flavors. Embark on a taste adventure with our thoughtfully curated collection of recipes, each offering a unique twist on this delectable dish. Discover the classic Rosemary Fennel and Garlic Lamb Sausage Rounds, where simplicity meets perfection. Explore variations like the tangy Lemon and Herb Lamb Sausage Rounds, bursting with citrusy brightness, or the bold and spicy Harissa Lamb Sausage Rounds, igniting your taste buds with a fiery kick. For a vegetarian option bursting with umami, try our savory Mushroom and Spinach Sausage Rounds. And for a gluten-free delight, our Chickpea and Sweet Potato Sausage Rounds offer a wholesome and satisfying alternative. With step-by-step instructions and helpful tips, these recipes empower you to recreate these culinary wonders in the comfort of your own kitchen.

Check out the recipes below so you can choose the best recipe for yourself!

ROSEMARY, FENNEL, AND GARLIC LAMB-SAUSAGE ROUNDS

Rosemary, Fennel, and Garlic Lamb-Sausage Rounds image

Recipe reprinted with permission from Maria Helm Sinskey, copyright 2012.

Provided by Martha Stewart

Categories Food & Cooking Breakfast & Brunch Recipes

Time 1h

Number Of Ingredients 6

Ingredients

2 pounds coarsely ground lamb
2 garlic cloves, minced
1 tablespoon finely chopped fresh rosemary leaves
2 teaspoons toasted fennel seeds, coarsely crushed
2 tablespoons plus 1 teaspoon extra-virgin olive oil, plus more if needed
Coarse salt and freshly ground pepper

Steps:

Place lamb, garlic, rosemary, fennel seeds, and 2 tablespoons oil in a large bowl. Add 1 tablespoon salt, and season with pepper. Gently but thoroughly mix with your hands to incorporate.
To check seasoning, heat a little oil in a small skillet over medium-high heat. Cook a small patty 4 minutes per side for medium.
Season sausage mixture with salt and pepper if necessary. Form into 2- to 3-inch patties (about 16); do not overwork or sausage will be tough. Layer patties on a plate, with each layer separated by parchment or plastic wrap. Wrap well in plastic wrap; refrigerate at least 30 minutes and up to 2 days.
Heat 1 teaspoon oil in a large skillet over medium-high heat. Working in batches, cook sausage patties (do not crowd pan), 4 minutes per side for medium. Transfer to a serving plate, and loosely cover with foil to keep warm. Cook remaining patties, adding more oil if necessary and reducing heat if pan gets too hot.

ROSEMARY AND GARLIC ROAST LEG OF LAMB

Rosemary and Garlic Roast Leg of Lamb image

Provided by Food Network

Categories main-dish

Time 2h5m

Yield 6 to 8 servings

Number Of Ingredients 10

Ingredients

1 leg of lamb, bone in (about 6 to 7 1/2 pounds)
1/4 cup fresh lemon juice
8 cloves garlic, minced
3 tablespoons chopped fresh rosemary leaves
1 tablespoon salt
2 teaspoons coarsely ground black pepper
1 cup chopped fresh herbs (combination of rosemary, chives, and parsley)
2 cups diced onions
2 cups chicken stock
1 cup red wine

Steps:

Preheat the oven to 400 degrees F.
Using your hands, rub the lamb all over with the lemon juice. Pat the garlic and rosemary evenly all over the surface of the meat. Season the meat with the salt and pepper and place the lamb in a roasting pan. Place the lamb in the oven and roast for 30 minutes. Reduce the oven temperature to 350 degrees F and continue to cook for about 1 hour longer for medium-rare, or until a meat thermometer inserted into the center of the roast registers about 145 degrees F to 150 degrees F (be careful that the thermometer does not touch the bone.) Remove lamb from pan and allow to rest for 10 to 15 minutes before carving.
Position the roasting pan over your stove burners. Add mixed herbs and onions to pan, and stir to combine with pan drippings. Add chicken stock and wine to deglaze the pan, scraping the bottom with a wooden spoon to release any fond. Reduce over high heat until sauce consistency. Strain before serving, if desired. Slice lamb and serve with sauce drizzled over the top.

Tips:

Choose the right meat: For the best flavor, use a combination of ground lamb and ground pork. The pork will help to keep the sausages moist and flavorful.
Grind the meat yourself: If possible, grind the meat yourself using a meat grinder. This will give you the freshest and most flavorful sausages.
Season the meat well: Don't be afraid to season the meat generously with salt, pepper, and other spices. This will help to bring out the flavor of the meat.
Use fresh herbs: Fresh herbs, such as rosemary, fennel, and garlic, will add a lot of flavor to the sausages. Be sure to chop them finely before adding them to the meat mixture.
Cook the sausages thoroughly: Cook the sausages over medium heat until they are cooked through. This will help to prevent them from becoming dry and tough.

Conclusion:

Rosemary, fennel, and garlic lamb sausage rounds are a delicious and easy-to-make dish that is perfect for any occasion. With just a few simple ingredients, you can create a flavorful and satisfying meal that your family and friends will love. So next time you're looking for a new recipe to try, be sure to give these sausages a try.