Cold Oysters and Lamb Sausage Recipe

Cold Oysters and Lamb Sausage Recipe

  • 1 pound lean ground lamb, ground twice
  • 1/3 pound pork fat (lard), ground twice
  • 1 garlic clove, minced
  • 2 tablespoons chopped fresh parsley
  • 2 teaspoons chopped fresh sage
  • ½ teaspoon chopped fresh rosemary
  • ¾ teaspoon salt
  • ½ teaspoon coarsely ground black pepper
  • 2 tablespoons unsalted butter
  • 4 to 6 oysters per person, freshly shucked
  1. In a mixing bowl, combine the lamb and pork fat with the garlic, parsley, sage, rosemary, salt, and pepper and mix well.
  2. Using about ¼ cup of mixture for each patty, shape into 12 small round patties about ¾-inch thick. Melt the butter in a large skillet over medium-high heat. Add the sausage patties and reduce the heat to medium. Brown the patties evenly on both sides for about 5 minutes, turning once. The patties should be served medium rare.
  3. Place on paper toweling and pat dry. Serve immediately with the raw oysters.
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