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In Reply to: RE: We had left over Sweet & Sour Hunter' Stew posted by dancingseamonkey on November 17, 2014 at 08:58:04
spaghetti sauce....and my lamb burgers I make in the AM for evening cooking...
If you make these, and you should, use the best local grass fed lamb you can find and make your own focaccia. We serve with heirloom tomato on the side and a few varieties of good mustards and homemade mayo...
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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 skillet (cast iron works beautifully) 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.
Follow Ups:
Sounds good I will have to try it. It sounds like you enjoy lamb quite often judging by other posts you have written. My favorite is roast leg of lamb with fresh rosemary, sage and garlic, lamb shanks and white beans and if you have never had baked kibby you must try that. If you want a recipe I can send you my Aunt Isabel's.
"Trying is the first step towards failure."
Homer Simpson
we eat lots of chicken, pork, lamb and trout and local sausages too. All local, grass fed and free range. We have our own eggs and vegies and make ice cream and get butter from Denmark. We bake all the bread we eat too...
Sure, I do not know what kibby is but we will look at the recipe...
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