Easy Lamb Burgers

Ingredients

1 lb. ground lamb

4 oz. crumbled feta cheese

1 egg

Salt and pepper

Instructions

 

  1. Add all ingredients to a mixing bowl.  Mix well.

  2. Shape into 3-4 patties.

  3. Cook on hot grill until medium or medium well.

  4. Serve on a toasted bun with tzatziki sauce and spinach.

Lamb Shank in a Foil Packet

Ingredients

4 lamb shanks

4 peeled cloves of garlic

2 carrots

1 onion

Salt and pepper

Olive oil

4T cold butter

4 sprigs each of rosemary and thyme

4-8oz white wine or broth

Instructions

 

  1. Preheat oven to 350F. 

  2. Tear off 4 pieces 24" of foil and fold in half.   

  3. Divide garlic, carrots, and onions between 4 foil sheets. 

  4. Season shanks with olive oil and salt+pepper, place on bed of veggies.

  5. Top each shank with 1T butter and 1 sprig each of rosemary and thyme.  (I like mild herb flavor and only use 1-2 inch sprigs per shank.) 

  6. Gather sides and carefully pour 1-2oz of white wine (or broth) in each packet, seal packets.  Place on rimmed baking sheet.  

  7. Bake for 2.5 hours in preheated oven until very tender.

Based on an adaptation of Jamie Oliver's lamb shank recipe that can be found here:

https://www.epicurious.com/recipes/member/views/lamb-shanks-with-white-wine-53008921

Grilled Lamb Chops

Ingredients

Lamb Chops (~3 per person)

Salt and pepper

Olive oil

Instructions

 

  1. Season chops with salt and pepper.

  2. Brush chops with olive oil.

  3. Cook on medium-high grill until chops are medium rare.  Grill approximately 6 minutes on the first side, flip and cook an additional 4 minutes on the other.  

  4. Allow chops to rest for 5 minutes before serving.

Recipe from Waters, Alice. The Art of Simple Food. New York: Clarkson Potter / Publishers, 2007. Print.

Lamb Kabobs

Ingredients

~1lb. lamb kabob meat

 

Marinade

1/4 c. balsamic vinegar

Zest and juice of 2 lemons

2 T. chopped rosemary

3 T. chopped oregano

1 T. ground coriander

1/2 c. olive oil

1/2 t. salt

1/4 t. pepper

Instructions

 

  1. Whisk marinade ingredients together and pour over lamb.  Marinate for 1 to 3 hours.

  2. Preheat grill to medium high.

  3. Skewer lamb on bamboo or metal skewers.

  4. Brush grill grate with olive oil (~1 T).

  5. Cook kabobs 3 minutes each on all 4 sides.  

  6. Serve with tzatziki sauce. 

Recipe adapted from Howard, Vivian. Deep Run Roots.  New York: Little, Brown and Company, 2016. Print

Ground Lamb Kabobs (Kofte)

Ingredients

1lb. ground lamb

1 egg

1/4 c. grated onion

1 clove garlic, minced

1 T. coriander

1 t. ground cumin

1/2 t. all-spice or Ras al Hanout

pinch of cayenne pepper

1/2 t. salt

1/4 t. pepper

Instructions

 

  1. Add all ingredients to a mixing bowl.  Mix well.

  2. Shape around skewer into a flattened log shape, approximately 1.5 inches across, makes 4-6 skewers.  Refrigerate for at least 30 minutes so mixture will hold together.

  3. Preheat grill to medium high.

  4. Brush grill grate with olive oil (~1 T).

  5. Cook kabobs 3-4 minutes on first side.  Flip carefully. Cook second side for an additional 3 minutes.  

  6. Serve with tzatziki sauce. 

Tzatziki Sauce

Ingredients

2/3 c. full-fat plain greek yogurt

Zest of 1 lemon

1/4 c. lemon juice

1 garlic clove, grated

2 T. olive oil

2 T. chopped parsley

2 T. chopped mint

1 T. chopped dill

1 t. honey

1/2 t. salt

Instructions

 

  1. Whisk all ingredients together.

  2. Can be stored in the refrigerator for up to 2 days. 

Recipe adapted from Howard, Vivian. Deep Run Roots. New York: Little, Brown and Company, 2016. Print

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