One of my favorite comfort food meals has to be lamb patties served with baked sweet potatoes and sautéed spinach. It’s a wonderful combination of flavors, and even better — it’s easy, AND makes great leftovers.

Baked Lamb Patties

Ingredients

• 1 lb. ground lamb
• Lawry’s Seasoning Salt and pepper to taste **
• Worcestershire sauce, to taste
• 1 pat of butter, divided into two pieces
• 1/3 cup chicken broth

Serves 2 to 4 people depending on appetite. My daughter and I typically split one of the patties, so this makes four servings at my house. For bigger appetites and/or more people, double the recipe.

** You can substitute regular salt or a different seasoning salt, as you prefer

Directions

Preheat the oven to 400° F.

Take the ground lamb, season liberally with salt and pepper to taste — mix the seasoning into the raw lamb. Form the seasoned meat into two oval patties. I like to make the patties about 1/2 lb. each. They cook better at this size.

Place in baking dish. Sprinkle both sides of the patties with Worcestershire sauce, to taste (see pictures below). Pour chicken broth into the bottom of the baking dish. Put a 1/2 pat of butter on top of each patty.

Bake at 400° until done.

How done do you want it? While I may eat a steak rare, I like ground meat of any type either medium or medium well.

• Medium to medium well: 35 to 40 minutes
• Medium rare: 25 to 30 minutes

You should check the dish at about 25 minutes, and add more chicken stock if it’s cooked down too far. (I let mine cook down too far — see photo above. Typically like more jus than I got this time).

Take the meat out of the oven and allow to rest for 5 minutes.

I typically serve this with baked sweet potatoes — which I bake at 400° until done, timing of course, depends of course on size of the potato. Typically takes about an hour. I sauté the spinach with salt, pepper, and fresh minced garlic while the meat is resting.

Slice the meat, and serve with jus from the bottom of the baking dish.