Ingredients
Lamb 450 g
Egg 1
Bread Crumbs 1/4 cup
Ground Black Pepper 1/8 tsp
Seasoned Salt 1/2 tsp
Onion Powder 1/2 tsp
Garlic Powder 1/2 tsp
Worcestershire Sauce 1 tsp
Vegetable Oil 1 tbsp
Onion (thinly sliced) 1 cup
All-Purpose Flour 2 tbsp
Lamb Broth 1 cup
Cooking Sherry 1 tbsp
Preparation
In a large bowl, mix together the ground lamb, egg, bread crumbs, pepper, salt, onion powder, garlic powder, and Worcestershire sauce. Form into 8 balls, and flatten into patties.
Heat the oil in a large skillet over medium heat. Fry the patties and onion in the oil until patties are nicely browned, about 4 minutes per side. Remove the lamb patties to a plate, and keep warm.
Sprinkle flour over the onions and drippings in the skillet. Stir in flour with a fork, scraping bits of beef off of the bottom as you stir. Gradually mix in the lamb broth and sherry. Season with seasoned salt. Simmer and stir over medium-low heat for about 5 minutes, until the gravy thickens. Turn heat to low, return patties to the gravy, cover, and simmer for another 15 minutes.