+of+copy+3+ayib.JPG "The Year is over, but we're still baking!")
How to Cook Lamb: Lamb Burger Recipe with Garlic, Shallots, & Feta on Homemade Rosemary Focaccia
Lamb Burgers on Homemade Rosemary Focaccia
Note:
You might think that it would be neat to have a best friend who's writing a cookbook, and I suppose that it would be if you happened to live in the same town—or even in the same state—as she does. But I can tell you from my own
Not only does she no longer have time to
If your
Besides
Once in a while, though, there does come an opportunity to
And because helping your best friend out of a bind is of course its own reward, having to cook up and consume some lamb burgers that evening for dinner (since you've already gone to the trouble of mixing up the meat—and thankfully haven't had to douse it with bug spray) is just icing on the proverbial cake, especially if she happened to have told you once that lamb burgers on homemade rosemary focaccia 'buns' are very, very tasty.
So I guess having a best friend who's writing a cookbook isn't all bad. Now if only she would call and say she desperately needs a picture of some deep, dark chocolate cake batter—and buttercream frosting of course.
Beth & Susan's Feta Lamb Burgers
After taking the required photos for Beth, I decided to apply my More, More, More philosophy to her original recipe and mixed some chopped fresh parsley and rosemary from the greenhouse into the meat. Oh, and I also added more shallots and garlic than she told me to, but hopefully she won't be able to tell in the photos. If I'd had any ripe heirloom tomatoes in the kitchen garden on the day I made these burgers, you can bet they would have been piled high with thick and juicy slices. But since it was still spring, I made due with some freshly picked arugula instead.
As always, I urge you to seek out local and organic ingredients whenever possible—they really do make a difference in so many ways. All natural, grass-fed lamb raised by small producers (like us) is becoming more and more readily available around the U.S., so there's no need to buy frozen lamb that has traveled halfway across the world.
1 pound ground lamb, preferably all natural and grass-fed
3 ounces feta cheese, crumbled (blue cheese is nice, too)
3 heaping Tablespoons chopped shallots
3 cloves garlic, finely chopped (about 1 heaping Tablespoon)
1 to 2 Tablespoons chopped fresh rosemary leaves
3 heaping Tablespoons chopped fresh parsley
Freshly ground pepper
A sprinkle of salt (the feta is salty so don't overdo it)
Place the ground lamb, feta cheese, shallots, garlic, rosemary, and parsley in a bowl. Sprinkle with salt and pepper, then gently mix until combined—the best way to do this is with your clean hands. Form into 3 or 4 patties.
Place patties on a grill or in a hot frying pan (I recommend cast iron) and cook until brown, about 5 minutes. Flip burgers and cook until desired doneness. Serve between slices of focaccia or your favorite bread or buns.
Still hungry? Here are more of my easy lamb recipes:
Grilled Lamb Burgers with Roasted Red Pepper, Parsley, & Kalamata Olive Relish from Cooking with Shelburne Farms
Easy Ground Lamb & Feta Stuffed Mushrooms
Onion & Herb Crusted Lamb Spareribs and Grilled Lamb Leg Steaks
And you'll find links to all of my Less Fuss, More Flavor recipes in the sidebar of the Farmgirl Fare homepage.
This is my contribution to the one year anniversary edition of Grow Your Own, a wonderful twice monthly food blogging event hosted at Andrea's Recipes that celebrates the foods we grow or raise ourselves and the dishes we make using our homegrown products. This special edition of the roundup will be posted at Andrea's Recipes the first week of September. Do you Grow Your Own? Find out how to join in the fun here.© Copyright 2008 FarmgirlFare.com, the award-winning blog where Farmgirl Susan shares recipes, stories, & photos from her crazy country life on 240 remote Missouri acres.
Labels: lamb recipes, recipes 2
posted by Farmgirl Susan at 10:43 AM
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