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Posted by / Monday, April 23, 2012

Lamb Burgers with a Couscous Salad


While shopping at Farm to Family earlier this week for my rabbit (more to come on that), I picked up a pound of ground lamb sourced from Mount Vernon Farm in Sperryville, Virginia.  Mary and I love making these mini Mediterranean inspired lamb burgers with couscous so I'm sharing with you today how we go about it — a really quick and easy way to put a flavorful dish on the table that people will think took you hours to create. 


Ingredients:
  • 1 pound ground lamb (preferably local & grass fed)
  • 2T cumin and oregano, mixed
  • 2T Olive Oil
  • Diced tomato, green onion, & cucumber
  • Lemon juice
  • Salt and pepper to taste
  • Hummus (you can totally make your own)
  • Tzatziki (you could also make this)

Directions:
Mix salt and pepper to taste in the ground lamb and make small patties like your are going to make some sliders. Dredge the burgers in the spice mixture and cook on the stove-top, about 4 minutes per side for medium. This works really nicely in a cast iron pan.

Make couscous according to the package directions and mix in the diced vegetables (I also tossed in a little fresh thyme to garnish). Serve with hummus and tzatziki on the side.


As I mentioned there is a wonderful combination of flavors going on in this dish that takes you to a Greek isle while you are enjoying it. If you have shied away from lamb, this is a good recipe that has training wheels.

E.A.T. local E.A.T. well

4 comments:

  1. My husband and daughter are both fond of lamb, me, not so much. I am always being asked to make it and so I'm excited to see this post. I will try it and see how it goes. At the very least, I will be very happy with the sides.

    ReplyDelete
    Replies
    1. Well I am sure it will be a hit for your husband and daughter! Let me know what you think! If it turns out you still do not like the lamb enjoy the sides!

      Delete
  2. I think that looks so stinking good! And just think if, for some ungodly reason there are left over meatballs you could make a grilled Mediterranean pizza.

    ReplyDelete
    Replies
    1. That is a great idea Angie...unfortunately...urp'...

      Delete

"Some people eat to live; I live to eat." -Tim Vidra

An avid home cook, I believe in using simple ingredients, local when possible and am inspired by the principles of supporting a sustainable food system. I’ve cultivated this blog as a way to share my passion for the preparation and enjoyment of food in a way that everyone from beginners to long time foodies can get involved in.

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