The combination of flavored patties and tomato sauce make this simple recipe a tasty, low sodium alternative to restaurant provided beef patties.

2 servings: 217 mg. sodium per serving

1/2 pound lean ground lamb
2 Tablespoons finely chopped onion (1/8-inch pieces)
1 teaspoon fresh lemon juice
1/2 teaspoon tarragon
1/4 teaspoon black pepper
1/8 teaspoon salt
1 Tablespoon healthy oil

Tomato Sauce

1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 cup no salt added tomato sauce
3 Tablespoons water

Prep. Instructions

1. Combine lamb with the next 5 ingredients, mixing together well. Form into 4 (2 oz. each) patties.

2. Combine basil and oregano in a bowl.

3. Combine tomato sauce and water in a separate bowl.

Cooking Instructions

1. Heat oil in a 9-inch skillet over medium heat. Add lamb patties. Turn heat down to medium low. Cook on each side for 2 to 3 minutes per side, until lightly browned. Remove from skillet. Drain all but 2 teaspoons of the fat from the skillet.

2. Add basil and oregano. Stir for 1 minute.

3. Add tomato sauce mixture to the skillet. Stir to combine. Cook for 1 minute, stirring often.

4. Return lamb patties to the skillet, turning once to coat with sauce. Bring to a soft boil. Turn heat to low. Cover and simmer for 10 minutes.

5. Serve lamb patties, covering each serving with half of the tomato sauce.

judy@low-salt-recipes.com - Copyright © 2023 Judy Reynolds