Place lamb in a large bowl. Sprinkle garlic and salt over. Gently toss lamb to blend. Combine feta and mint in small bowl.
Divide lamb into 10 equal mounds. Using damp hands, shape each into a ball. Working with 1 ball at a time, poke thumb into center to make hole. Press 1 tsp feta-mint filling into hole. Pinch hole closed, then press ball between palms to flatten into 3/4-inch-thick disk. Reapeat with remaining lamb.
Preheat oven to 250. Heat olive oil in heavy large skillet over medium heat. Working in two batches, cook lamb sausages until browned on both sides and cooked to desired doneness, about 3 minutes per side for medium. Tranfer sausages to baking sheet and place in oven to keep warm. Serve hot.
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Serving Size: 1 Sausage (52g) | ||
Recipe Makes: 10 Sausages | ||
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Calories: 18 | ||
Calories from Fat: 13 (72%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.4g | 2 % | |
Saturated Fat 0.8g | 4 % | |
Monounsaturated Fat 0.5g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 4.5mg | 1 % | |
Sodium 60mg | 2 % | |
Potassium 9.7mg | 0 % | |
Total Carbohydrate 0.6g | 0 % | |
Dietary Fiber 0.1g | 0 % | |
Sugars, other 0.5g | ||
Protein 0.8g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 18
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