Thursday, September 30, 2010

Lamb Burgers with a Feta Yogurt Dill Sauce served with Just Picked Roasted Carrots and Potatoes (Dinner From a Few Nights Back)

During a recent visit to Citarella in East Hampton, I noticed a poster for Lava Lake Lamb. After reading the poster I decided to give it a try. Knowing my husband loves a good lamb burger, I asked the butcher to take the deboned leg and grind it up for me. A little surprised that someone would make such a request for such a nice piece of lamb, he finally agreed.

Click to enlarge

What caught my eye is that the lamb is 100% Grass-Fed - never placed in feed lots, never given hormones, never given antibiotics.

Lamb Burger:
Serves 4
1.5 Pounds of Lamb Ground
Handful of Mint
1 Egg
2 Tablespoons of Plain Yogurt
Splash of Soy Sauce
1 Squirt of Ketchup
Half a Red Onion chopped

Take everything above (except for the lamb) and add to a blender or food processor and blend till combined. Stir mixture into lamb and form patties.

Heat grill or broiler and grill for about 5 minutes on each side.

While burgers are grilling make the sauce.

Feta Yogurt Dill Sauce
1 Small Plain Yogurt
Splash of White Wine Vinegar
Small handful of Dill Chopped
Splash of Olive Oil
about 3 Tablespoons of Feta
Juice of 1 Lemon

Combine the above into a small 1 cup food processor or blender and pulse till combined.

Assemble the burgers on a toasted bun or pita bread and add sliced tomatoes and sauce. Serve with roasted carrots, potatoes or in this case both.

Click to enlarge

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