Lamb Patties with Vegetables Provencal

These rosemary-scented lamb patties get a quick, hard sear before resting on a bed of simmered Provencal vegetables. The pan drippings from the sear become the cooking fat for the onions and garlic, building a rich, savory base for the zucchini and tomatoes underneath.

What makes this a true one-skillet meal is the layering. Sear the patties first, set them aside, then build the vegetable braise in the same pan. The canned potatoes go in last since they just need to heat through. Placing the seared patties on top of the vegetables to finish means the lamb juices drip down and flavor everything below.

A dash of hot pepper sauce in the meat mixture adds a background warmth that plays well against the earthy rosemary. You won’t taste heat, just depth.

Chef Tips

• Sear the patties over high heat and resist the urge to press them down. You want a brown crust, not squeezed-out juices.
• Let the onions go truly golden before adding the zucchini. That caramelization adds sweetness to the braising liquid.
• If using fresh tomatoes instead of canned, add a splash of water so the vegetables have enough liquid to simmer properly.

Variations

• Swap the zucchini for eggplant slices for a heartier, more traditional Provencal feel.
• Use ground beef or a lamb-beef blend if you prefer a milder flavor.
• Stir in pitted Kalamata olives with the tomatoes for a salty, briny punch.