Tag: Grilling

Greek-Style Lamb Burgers

What’s better on a beautiful summer evening than burgers, grilled corn, and a mélange of roasted eggplant, zucchini, red bell peppers, red onions and cherry tomatoes tossed with cubes of fresh mozzarella and basil leaves. I’m making a Greek-style Lamb Burgers to celebrate EJL’s 62nd birthday!

 

Chocolate Cream Pie!

 

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Greek-Style Lamb Burgers

Greek-style Lamb Burgers with Kalamata olives, pine nuts, feta cheese, fresh herbs and garlic. In lieu of a bun, serve on grilled eggplant spread with humus!

  • Author: Trish Lobenfeld
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Total Time: 30 minutes
  • Yield: 8 burgers 1x
  • Category: Lamb
  • Method: Grilling
Scale

Ingredients

2 pounds ground lamb
1 cup finely chopped fresh herbs (parsley, oregano, thyme and/or mint)
1/2 cup pitted Kalamata olives, finely chopped
1/2 cup toasted pine nuts
2 garlic cloves, minced
zested peel of one lemon
1/2 teaspoon Kosher salt
1/2 teaspoon freshly ground pepper
1/4 teaspoon cinnamon
4 ounces goat cheese, crumbled

Instructions

Place the lamb, herbs, olives, pine nuts, garlic, lemon zest, salt, pepper and nutmeg in a large mixing bowl. Use your hands to combine all the ingredients.

Press the lamb mixture around the bottom of the bowl to make a roughly 1-inch thick layer and scatter the crumbled goat across the top. Gently fold a few times to incorporate the cheese.

Take 1/8 of the mixture and form a patty. Set on a tray and repeat until you have 8 burgers.

Refrigerate until 30 minutes before cooking; pan fry, broil or grill.

Grilled Lamb Chops

It’s Valentine’s Day and we gave up going out to celebrate years ago. The food is usually mediocre, even the best restaurants go off menu and over book. It’s a nightmare. We’ll have a low-key, peaceful dinner at home with Grilled Lamb Chops.

I marinated the chops in olive oil, with a generous dollop of Dijon mustard, a splash of balsamic vinegar, a handful of roughly chopped garlic, a couple of branches of minced rosemary, salt and pepper. I’ll grill these to medium rare.

On the side we’re’ having sweet potatoes with goat cheese and creamed spinach. I’ve prepped both ahead so all I have to do is heat them through before serving to keep the cleanup minimal. After all, cleaning the kitchen isn’t very romantic!

Eric won’t get home until 8pm and having the prep work done in advance and the grill preheated means I can have dinner ready in 15 minutes. While the chops are on the grill, I’ll reheat the sweet potatoes and spinach and we’ll be eating at 8:05.

Happy Valentine’s Day!