Lamb Burger with Slaw

Ingredients

For the Lamb Burgers

  • 1 ½ lbs ground American lamb (4 patties)

  • kosher salt

  • freshly ground black pepper

  • 4 burger buns

For the Slaw

  • 2 cups finely sliced purple cabbage (one small cabbage will be more than plenty)

  • 2 cups finely sliced green cabbage (one small cabbage will be more than plenty)

  • 2 cups shredded carrots (I used store-bought shredded organic carrots, but you could also grate them on a box grater, in a food processor, or julienne the carrots with a sharp knife)

  • ¼ cup chopped fresh parsley

  • Up to ¾ cup mixed seeds (I used mostly pepitas—AKA green pumpkin seeds—and sunflower seeds, with some sesame seeds and poppy seeds)

  • ¼ cup olive oil

  • 2 to 3 tablespoons lemon juice, to taste

  • 1 clove garlic, pressed or minced

  • ½ teaspoon ground cumin

  • ½ teaspoon salt

Directions

Divide ground lamb equally into 4 portions weighing roughly 5 ½ ounces each. To make slider-sized patties, weigh each to 3 ½ ounces each. Flatten into uniform rounds, then use your thumb or finger to make a small indentation right on top in the center of each patty.

30 minutes prior to cooking, sprinkle each patty generously with kosher salt (about ½ tsp per burger) and freshly ground black pepper (about ¼ tsp each) on both sides.

Preheat a grill, cast iron skillet, or griddle over medium-high heat. Coat with nonstick oil spray (if grilling) or a couple tablespoons olive oil (if cooking indoors). Cook each burger patty for 5 minutes per side, or until an internal temperature of 150 F is reached (for medium). Allow burgers to rest 2-3 minutes before serving.

In a medium serving bowl, combine the prepared purple and green cabbage, carrots and parsley. Set aside.

Measure out your seeds into a small skillet. Toast over medium heat, stirring frequently, until the seeds are fragrant and the pepitas are starting to make little popping noises. Pour the toasted seeds into the mixing bowl and toss to combine.

To make the dressing, in a small bowl, combine the olive oil with 2 tablespoons lemon juice. Add the garlic, cumin and salt and whisk until thoroughly blended.

Drizzle the dressing over the slaw and toss until all of the ingredients are lightly coated in dressing. Taste and add an additional tablespoon of lemon juice if the slaw needs a little more zip. Serve immediately on top of burgers or cover and refrigerate to marinate for up to several hours.

Braised American Lamb with Lemon

Ingredients

  • 2 pounds boneless American Lamb shoulder, cut into 1 1/2" - 2" pieces

  • 1 cup well seasoned all purpose flour

  • olive oil

  • 2 large onions, coarsely chopped

  • 4-8 cloves garlic, chopped

  • 1/2 teaspoon each salt and pepper

  • 1/2 bunch each flat leaf parsley and cilantro, coarsely chopped, loosely packed, about 3/4 cup each

  • 2 bay leaves

  • 2 large or 3 small lemons, sliced 1/4" thick, seeds removed and ends discarded

  • 2-3 cups dry white wine

  • 1 tablespoon Better Than Bouillon chicken stock base, not diluted

  • 4 carrots, peeled and sliced 3/4" thick, about 2 1/2 cups

Directions

Carefully trim the cubes of lamb of fat and any gristle or silver skin. Dredge the lamb in the well seasoned flour if you want a gravy-like final sauce.

Using a Dutch oven or heavy skillet, brown the lamb in a little olive oil.

Remove the lamb from the pan and set aside. Add onions and garlic to the pan drippings; add a little salt to get them to release their juices.

Sauté to soften the onions, scraping up any browned bits. Return the browned lamb to the pan and add everything (parsley, bay leaves, lemon slices, wine, bouillon) but the carrots, stirring to blend.

Decide now if you want to cook the dish on the stove top or in the oven, either works just fine.

Cover tightly and simmer gently 20-30 minutes on stove top or in a 325 degree oven.

Stir gently now and then to prevent sticking, especially if you dredged the lamb.

After about 20 minutes, add the carrots and stir to submerge them in the sauce. This way they will be tender but not be mushy when the lamb is done.

Add a little water or wine if the sauce is thickening too quickly.

Cook another 30-45 minutes until lamb is fork tender. You want the cubes to hold together, not fall apart and turn to shreds.

Garnish with a fresh lemon slice and a little chopped parsley if you want.

Serve with rice pilaf (my favorite), mashed potatoes, grits, couscous, or pasta.

Skillet Lamb Burgers

Ingredients

  • 2 lbs ground lamb

  • 1 tsp black pepper

  • 1 tsp onion powder

  • 1 tsp Kinders burger seasoning

  • 1 tbsp butter

Directions

Add meat and seasonings into a mixing bowl and combine. Form into 6 patties.

Turn stove top onto medium high heat and butter to skillet. Once the butter is melted add patties and cook to desired doneness.

Remove from skillet and construct a burger with your desired toppings.

Herb Crusted Rack on the Grill

Ingredients

  • 1 cup fresh bread crumbs

  • 2 tbsp fresh parsley, chopped

  • 2 tsp fresh mint, chopped

  • 1 tsp fresh rosemary, chopped

  • 1 tsp salt

  • 1 tsp black pepper

  • 1 tbsp olive oil

  • 2 frenched racks of lamb, fat trimmed

  • 2 tbsp dijon mustard

Directions

Mix the bread crumbs, parsely, mint, rosemary, 1/2 tsp salt, and 1/2 tsp black pepper toegther in a small bowl. Drizzle with olive oil and stir to combine. Set aside.

Let the lamb come to room temperature while preparing the grill. Light one chimney full of charcoal. When all the charcoal is lit and covered in gray ash, pour out and arrange the coals on one side of the charcoal grate. Set cooking grate in place, cover, and allow to preheat for 5 minutes.

Clean and oil the grates. Season the racks liberally with salt and pepper. Please lamb fat side down close to, but not directly over the coals. Cover and grill until well browned, about 8 minutes, rotating the racks 180 degrees halfway through.

Remove racks from the grill and place fat side up on a cutting board. Spread the mustard over the fat side of the lamb. Carefully press the bread crumb mixture into the mustard on each rack.

Place the racks back on the grill, fat side up, close to but not directly over the coals. Continue to cook until an instant read thermometer reads 130 degrees — about another 8 to 10 minutes.

Remove from the grill and let rest uncovered for 10 minutes. Cut between each rib chop and serve.

A Lighter Lamb Stew

Ingredients

  • 24oz baby dutch potatoes

  • 4 large carrots, cut into 1-inch pieces

  • 1 large yellow onion

  • 3 pound boneless lamb leg

  • 1 fresh rosemary sprig

  • 5 sprigs fresh thyme

  • 5 sprigs parsley

  • zest of 1 lemon

  • 4 garlic cloves, minced

  • 3 tbsp olive oil

  • kosher salt and black pepper to taste

  • 1 12 oz Guinness beer

  • 2 cups chicken stock

  • 2 cups cremini mushrooms, sliced

  • 1.5 cups frozen green peas

Directions

Preheat oven to 350F.

Layer the potatoes, then the carrots and onions in a large pot. Place the roast on top of the vegetables. Using your hand, coat the roast in olive oil and season with salt and pepper.

Combine the rosemary, thyme, parsley into a small bundle and tie with kitchen string. Tuck it under the lamb.

Sprinkle the lemon zest and garlic over the lamb. Pour the beer and chicken stock over the vegetables.

Cover and cook in the over for 3 hours. Add the mushrooms and cook for 30 more minutes.

Remove pot from oven, add the peas, cover and cook for 5 more minutes.

Remove the herb bundle. Using two forks, pull the lamb apart into pieces and serve with vegetables.

Cajun Garlic Butter Loin Chops

Ingredients

  • 8 lamb loin or rib chops (1-inch thick)

  • 3/4 Cajun Seasoning

  • 1/4 tsp. Seasoned salt

  • 4 tablespoons unsalted butter, divided

  • 1/2 tsp minced garlic

  • 2 tablespoons Worcestershire sauce

Directions

Remove the lamb chops from the refrigerator. Season lamb chops with the Cajun seasoning and seasoned salt. Set the lamb chops aside at room temperature for 5 minutes.

Melt 2 tablespoons of the butter in a 12-inch skillet over medium-high heat. Add the lamb chops , minced garlic and cook until a rich, brown crust forms on the bottom, 4 to 6 minutes .

Flip the lamb chops and add 2 tablespoons butter, 2 tablespoons Worcestershire sauce, also rotate on the side to brown sides. Continue to cook until an meat thermometer inserted into the thickest part of the meat registers 145°F, 4 to 6 minutes.

Transfer the lamb chops to a plate, let lamb chops rest . Plate and serve lamb chops.

Lamb Marrakech

Ingredients

  • ½ Cup yogurt

  • ½ Cup minced onion

  • 2 Tbsp lemon 'juice

  • 1 Tbsp minced garlic

  • 1 inch grated ginger

  • 1 Tbsp ground cumin

  • 2 tsp cracked pepper

  • 2 tsp salt

  • 6 1b boned leg of lamb, butterflied

Directions

Mix ingredients and rub on both sides of lamb.

Set aside for at least 4 hours at room temp or overnight in fridge.

Broil 2" from heat for 10 min on each side. Let rest 5 min before slicing.

Serve with mint chimichurri.

Cart (0)