Saturday, April 10, 2010

Mediterranean Lamburgers

Lamb might just be my favorite meat. I should say - good, well-
prepared lamb; more than once, I've ordered it out and been
disappointed with the tough gaminess of what was called lamb. We love
ground lamb from Marin Sun Farms and Highland Hills about as well as
any nice cut. It is just so flavorful and juicy!
Here is a guideline for lamburgers I've seasoned and Sealion has
fashioned and grilled several times with mouth-watering results. It
could easily be a kebab recipe, but Sealion pats them into sphere-ish
patties which don't need skewers, or aluminum foil to prevent them
from being sacrificed to the grill god. ;-)
These would go nicely with a Greek salad or a light couscous pilaf-
type dish. Tonight we grilled beets, onions, and garlic with olive
oil, seasalt and pepper. and sesame seeds. Um. Yum.

Lamburgers - makes 3 or 4 patties
Marinate 1 lb pasture-raised lamb* with
5 med garlic cloves - pressed
1tsp red pepper flakes
Juice of 1/2 a lemon

1tsp cumin and
1tsp coriander - both freshly toasted (toasting in a dry skillet
brings out the flavor!)
2+tbsp mint - minced
2+tbsp red onion - minced
Sea salt
Black pepper
Whole grain sourdough bread crumbs
Olive oil

Feta on top
Yogurt for dipping

Pat into thick, rounded patties. Grill to your liking, or fry in a
cast-iron skillet. Melt feta on top in the last minute or so.
Serve with yogurt for dipping.

*I've heard that all lamb is pastured, but it's always best to buy
from someone you trust.

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