I’m always looking for a new way to serve basic ingredients, so a couple of weeks ago I purchased some ground lamb and had to figure out something brand-new to do with it. I looked around my kitchen to see what I had nearby, and I spotted a couple of jars of my favorite sliced tamed jalapeños. If you follow me on Twitter, you’ll see that I talk about Jeff’s Naturals a lot. Note: they do not pay me to promote their products, but I happen to really love them, and my family probably goes through at least a jar or two each week.
I think one of the main reasons I like these jalapeños is that they are nice and crunchy. Also, they’re not really all that spicy. They are jalapeños with a super-crunch, and a half-heat. Trust me… You will end up being obsessed with them just like me once you try them 😉
Anyhow, once I grabbed the jalapeños, I also noticed a couple of bags of Fritos on the shelf. I don’t normally buy “junk food” type things, but Fritos are one of the exceptions. Why? Well, if you look on the back, you’ll notice there are only three ingredients: corn, corn oil, and salt. They are also gluten-free. Did you know that? I wouldn’t have known that except that my friend Donna let me know about this lovely secret a couple of years ago 🙂

I looked in the breadbox and found sourdough bread. That is, hands down, my very favorite bread, probably because I was raised eating a lot of it… (Especially on this favorite recipe from my dad.)

Then I checked the refrigerator and found some green onions, and the recipe started to whirl around in my head.

As this meal was baking in the oven, my husband walked in and said, “Wow! Something smells delicious!” Now I was really hoping it was going to be good 😉  Once I had plated the meal and we had each taken a bite, both of us decided that we wanted to have this again… and again… and again. It’s just that good.
PS: This recipe calls for almost 2 jars of jalapeños, and makes 44 patties. Why so much? Because you’ll want the leftovers, that’s why.

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Jalapeño Lamb Patties with Creamy Corn Sauce

Preheat oven to 350°

Lamb Patties:
2 cups sourdough bread crumbs
1 cup milk
1/4 teaspoon pepper
1 half teaspoon Black Truffle Sea Salt
2 eggs, beaten well
4 green onions, sliced
1 tablespoon butter
1 jar Jeff’s Naturals Sliced Tamed Jalapeños, chopped
2 lbs. ground lamb

Coating:
2-1/2 cups crumbs made from Fritos*
*(this is an important ingredient, so please don’t substitute.
Also, this will take more ounces than you think.
Best to buy an extra bag, just in case!)

Sauce:
4 tablespoons butter
6 green onions, chopped
2/3 jar Jeff’s Naturals Sliced Tamed Jalapeños, chopped
1 cup frozen organic corn
pepper & salt to taste
4 tablespoons arrowroot powder
2-1/2 cups milk

Garnish: (optional)
1 avocado, cubed
¼ cup shredded jack cheese

In a large bowl, combine crumbs, milk, pepper, truffle salt, and eggs. Mix well; set aside.
Sauté green onions in butter till they are slightly softened. Turn off heat and add jalapeños.

Mix well, and add to the milk and crumb mixture. Using your hands, combine the meat into this mixture.

Line 3 large baking sheets with foil, set aside.

Use a #40 scoop to make 44 balls, and line them up on baking sheets.

 Pour Fritos crumbs into an 8″ x 8″ baking dish. (This way, there are high sides, and the crumbs won’t spill out.)
Using your hands,  roll 1 meat-mixture scoop into a tighter ball, and then carefully flatten it in the palm of your hand.  Lay it into the Frito crumb mixture, and then carefully flip it over. You don’t want to have too much coating, so flip it back and forth between your flat palms a couple more times and then lay the finished patty on the foil lined baking sheet. Repeat this until you have all lamb patties made.

Bake the first two sheets in the oven for 35 to 40 minutes. If your oven has two racks, place them in the middle and lower settings. You will be able to bake the third sheet while you are eating dinner 😉

While patties are baking, make the sauce:
Sauté green onions in butter until they are partially tender. Add jalapeños, corn, pepper, and salt. Cook together on medium heat until flavors are incorporated. Stir in arrowroot powder, and keep stirring until mixture begins to thicken. Pour in milk, and keep stirring until sauce is noticeably thickened.
* Important: do not let the sauce boil!

Plating:
Place 3-5 patties on plate and top with sauce. Add a garnish. I used a bit of shredded jack cheese and cubed avocados, but you could just as easily use a teaspoon of minced green onions, or a couple of sliced jalapeños.

I hope you will try this recipe – REALLY! There are quite a few steps, but you’ll thank me 😉
Plus, if you have kids, and they see you reaching for the Fritos, you’re immediately a superstar in their world.

Speaking of Fritos, who remembers this commercial from their childhood?