Posts Tagged ‘lamb’

LAMBURGERS WITH FETA CHEESE DRESSING

Posted: May 21, 2025 in barbecue, burgers, Carnivore!, CHARCOAL, Food, lamb, Recipes
Tags: , , , , , ,
0

When it comes to grilling, lamb is often overlooked. Some folks think it tastes too gamey, which can be true with grass-fed lamb that comes from New Zealand or Australia. Although you can’t beat their strict quality standards, the flavor can be intense.

I don’t mind that intense lamb flavor in a chop, but when I make lamburgers, I like to mix ground beef with ground lamb to give it a milder flavor. And when I cook them over hardwood charcoal, the flavor is outstanding! Even seared in a cast iron skillet and finished in the oven, these burgers are awesome.

1 lb. ground lamb
1 lb. ground beef
1/2 onion, minced
1 tablespoon Dijon mustard
1 teaspoon each fresh parsley, mint, and dill, finely chopped
1 teaspoon dried Greek oregano
1/2 teaspoon cumin
1 large clove garlic, squeezed through a garlic press
1 scallion, finely chopped, green part only
1/2 cup breadcrumbs
1 egg
1 teaspoon salt
1/2 teaspoon black pepper

 

Fresh herbs make the difference!

 

Heat the olive oil in a skillet over medium heat. Add the onion. Cook it until it’s translucent, about 6 minutes. Transfer the onion to a plate to cool.

In a bowl, mix the cooled onion, mustard, parsley, mint, dill, oregano, cumin, garlic, scallion, and salt and pepper.

In another bowl, combine the lamb with the beef, so they are mixed well. Then add the onion mix bowl to the meat and make sure all the ingredients are combined. Add the breadcrumbs and mix again. Then add the egg and mix one more time.

Form the meat into patties. Place them on a baking sheet covered with non-stick foil, and place the baking sheet in the fridge.

 

The indentation in the center of the patty keeps it from swelling up while cooking.

 

Don’t let the lamburgers get too cold in the fridge…just enough to firm the meat up a bit. If it gets too cold, give it a few minutes at room temp to warm up again.  Grill the burgers over hardwood charcoal until they are cooked to medium.

If you’re cooking indoors, heat some avocado oil in an oven-proof pan, preferably cast iron. Sear the burgers well on both sides, then place the pan in a 350-degree oven to finish cooking.

 

Extra meat is great for meatballs! Just freeze them for another time.

 

Place the burgers on buns, and smear the bun with the feta cheese dressing.

If the food is good, someone’s always watching!

 

My recipe for feta cheese dressing works really well with lamburgers. But it’s also great on a salad.

3/4 cup plain Greek yogurt
1  cup mayo
1 teaspoon Worcestershire sauce
1/2 teaspoon cayenne pepper sauce, like Franks Red Hot
1 teaspoon Dijon mustard
1/2 teaspoon granulated garlic
1/2 teaspoon salt
1/2 teaspoon ground black pepper
4–5 oz. crumbled feta cheese

Combine all the ingredients in a bowl. Mix well. Cover and refrigerate. If you can wait a day, it’s even better.

FullSizeRender (14)

MARINATED LAMB LOIN AND CHOPS

Posted: October 27, 2024 in Uncategorized
Tags: , , , ,
0

Lamb is such an underrated meat. It was one of the things my Mom cooked really well, so I grew up loving it, and was never bothered by the gaminess of it.

If the gaminess does bother you, look for American lamb. If gamier meat doesn’t bother you, go for the gusto and get grass-fed New Zealand or Australian lamb.

The balsamic vinegar in this recipe is not the crazy expensive stuff. It’s the bottle you can get for about 9 bucks in the supermarket.

Screenshot

Here’s the marinade I used…

1/2 cup olive oil
1/4 cup balsamic vinegar
1 tablespoon fresh rosemary, chopped (or 1 teaspoon dry)
1 tablespoon fresh thyme leaves, chopped (or 1 teaspoon dry)
1 tablespoon Kosher salt
1 tablespoon maple syrup
1 tablespoon Dijon mustard
1 teaspoon black pepper
1 teaspoon dried oregano
1 teaspoon granulated onion
1 teaspoon granulated garlic

Mix the marinade ingredients together in a bowl. 

Place the lamb in a plastic bag and pour the marinade in, squishing it around to make sure it makes contact with the meat. Place it in a pan or a bowl to prevent accidental leaking.

Screenshot

Let the lamb marinate for several hours at room temperature, or in the fridge overnight.

Before cooking, bring the lamb back to room temperature.

Screenshot

Use some oil in a hot pan, and then sear the lamb on both sides. Place a lid on the pan, and reduce the heat to medium-low.

I cook lamb until I get the lamb to a perfect medium. That means cooking to 130-135 degrees. But cook it the way you like it!

Update:

Last night, I used this recipe to marinate some baby lamb chops. I love these, because they look like mini porterhouse steaks, and meat off the bone is always juicier and tastier.

I placed the lamb in a freezer bag with the marinade, and let it marinate a solid three hours at room temperature. Any longer than that, and it would go to the fridge.

I always remove meat from the fridge and let it come back to room temperature before I cook it…and this time, I decided to try my air fryer, set at 400. Not only did it cook the lamb perfectly, it gave it that nice slight char on the outside, as if I grilled it. Delicious!

EAT MORE LAMB!

Posted: January 14, 2024 in barbecue, Carnivore!, Food, grilling, lamb, marinade, Recipes
Tags: , , , , , ,
2

I grill outdoors year-round, but this recipe works just as well indoors.

Many people are turned off by lamb because somewhere in their past, they had a horribly overcooked piece of meat that ruined it for them. Don’t be sheepish! Try lamb again!

If you think lamb is too “gamey,” buy American lamb over New Zealand or Australian lamb. Although the animals are mostly pasture-raised, most American lamb is larger and grain finished, which results in a milder flavor. Unfortunately, like with non grass-fed American beef, this also results in a larger, fattier animal, and a less healthy cut of meat.

I prefer 100% grass-fed lamb, and most of it comes from New Zealand. Having been to the country twice now, I can tell you that the quality is unmatched and the grasslands of New Zealand are the most beautiful I’ve ever seen. New Zealand lamb is smaller and is slaughtered at a younger age than American lamb, making it very tender. In New Zealand, as well as many other countries, only an animal under 12 months of age and without incisors can be called “lamb.” No such labeling is required in the United States.

I love the baby lamb chops that look like miniature porterhouse steaks. You can find them in any supermarket. Here’s an easy recipe that I first served at a party in my home for 40 people, many of whom claimed they didn’t like lamb or never had it before. By the end of dinner, the chops were gone!

 

 

lamb LTL

 

8 small lamb chops
½ cup olive oil
¼ cup balsamic vinegar
2 cloves garlic, through a garlic press
1 tablespoon fresh rosemary, chopped
1 tablespoon honey
2 teaspoons Dijon mustard
1 teaspoon dried oregano
Salt and pepper

 

 

Place the lamb meat in a plastic bag. In a bowl, combine all the other ingredients to make a marinade and pour it over the lamb. Seal the bag and squish it around so that the marinade reaches every part of the chops. I leave it at room temp if marinating for a few hours…or in the fridge if overnight.

Before cooking, take the lamb out of the fridge and let it come back to room temperature.

Pre-heat the outdoor grill. Cook the lamb until you reach an internal temperature of 145. Let it rest for 10 minutes before serving.

If you’re cooking indoors…

…place the lamb chops in a hot oven-proof pan (cast iron is always best) and sear it on all sides.

 

 

Then place the pan in a 350-degree oven to cook all the way through.

 

 

 

 

 

 

 

LAMBURGERS WITH FETA CHEESE DRESSING

Posted: August 21, 2022 in barbecue, burgers, Carnivore!, CHARCOAL, Food, lamb, Recipes
Tags: , , , , , ,
0

When it comes to grilling, lamb is often overlooked. Some folks think it tastes too gamey, which can be true with grass-fed lamb that comes from New Zealand or Australia. Although you can’t beat their strict quality standards, the flavor can be intense.

I don’t mind that intense lamb flavor in a chop, but when I make lamburgers, I like to mix ground beef with ground
lamb to give it a milder flavor. And when I cook them over hardwood charcoal, the flavor is outstanding! Even seared in a cast iron skillet and finished in the oven, these burgers are awesome.

1 lb. ground lamb
1 lb. ground beef
2 tablespoons
1/2 onion, minced
1 tablespoon Dijon mustard
1 teaspoon each fresh parsley, mint, and dill, finely chopped
1 teaspoon dried Greek oregano
1/2 teaspoon cumin
1 large clove garlic, squeezed through a garlic press
1 scallion, finely chopped, green part only
1/2 cup breadcrumbs
1 egg
1 teaspoon salt
1/2 teaspoon black pepper

Fresh herbs make the difference!

Heat the olive oil in a skillet over medium heat. Add the onion. Cook it until it’s translucent, about 6 minutes. Transfer the onion to a plate to cool.

In a bowl, mix the cooled onion, mustard, parsley, mint, dill, oregano, cumin, garlic, scallion, and salt and pepper.

In another bowl, combine the lamb with the beef, so they are mixed well. Then add the onion mix bowl to the meat and make sure all the ingredients are combined. Add the breadcrumbs and mix again. Then add the egg and mix one more time.

Form the meat into patties. Place them on a baking sheet covered with non-stick foil, and place the baking sheet in the fridge.

The indentation in the center of the patty keeps it from swelling up while cooking.

Don’t let the lamburgers get too cold in the fridge…just enough to firm the meat up a bit. If it gets too cold, give it a few minutes at room temp to warm up again.  Grill the burgers over hardwood charcoal until they are cooked to medium.

If you’re cooking indoors, heat some avocado oil in an oven-proof pan, preferably cast iron. Sear the burgers well on both sides, then place the pan in a 350-degree oven to finish cooking.

Extra meat is great for meatballs! Just freeze them for another time.

Place the burgers on buns, and smear the bun with the feta cheese dressing.

If the food is good, someone’s always watching!

My recipe for feta cheese dressing works really well with lamburgers. But it’s also great on a salad.

3/4 cup plain Greek yogurt
1  cup mayo
1 teaspoon Worcestershire sauce
1/2 teaspoon cayenne pepper sauce, like Franks Red Hot
1 teaspoon Dijon mustard
1/2 teaspoon granulated garlic
1/2 teaspoon salt
1/2 teaspoon ground black pepper
4–5 oz. crumbled feta cheese

Combine all the ingredients in a bowl. Mix well. Cover and refrigerate. If you can wait a day, it’s even better.

FullSizeRender (14)

LAMBURGERS WITH FETA CHEESE DRESSING

Posted: June 22, 2021 in barbecue, burgers, Carnivore!, CHARCOAL, Food, lamb, Recipes
Tags: , , , , , ,
2

When it comes to grilling, lamb is often overlooked. Some folks think it tastes too gamey, which can be true with grass-fed lamb that comes from New Zealand or Australia. Although you can’t beat their strict quality standards, the flavor can be intense.

I don’t mind that intense lamb flavor in a chop, but when I make lamburgers, I like to mix ground beef with ground
lamb to give it a milder flavor. And when I cook them over hardwood charcoal, the flavor is outstanding! Even seared in a cast iron skillet and finished in the oven, these burgers are awesome.

1 lb. ground lamb
1 lb. ground beef
2 tablespoons
1/2 onion, minced
1 tablespoon Dijon mustard
1 teaspoon each fresh parsley, mint, and dill, finely chopped
1 teaspoon dried Greek oregano
1/2 teaspoon cumin
1 large clove garlic, squeezed through a garlic press
1 scallion, finely chopped, green part only
1/2 cup breadcrumbs
1 egg
1 teaspoon salt
1/2 teaspoon black pepper

Fresh herbs make the difference!

Heat the olive oil in a skillet over medium heat. Add the onion. Cook it until it’s translucent, about 6 minutes. Transfer the onion to a plate to cool.

In a bowl, mix the cooled onion, mustard, parsley, mint, dill, oregano, cumin, garlic, scallion, and salt and pepper.

In another bowl, combine the lamb with the beef, so they are mixed well. Then add the onion mix bowl to the meat and make sure all the ingredients are combined. Add the breadcrumbs and mix again. Then add the egg and mix one more time.

Form the meat into patties. Place them on a baking sheet covered with non-stick foil, and place the baking sheet in the fridge.

The indentation in the center of the patty keeps it from swelling up while cooking.

Don’t let the lamburgers get too cold in the fridge…just enough to firm the meat up a bit. If it gets too cold, give it a few minutes at room temp to warm up again.  Grill the burgers over hardwood charcoal until they are cooked to medium.

If you’re cooking indoors, heat some avocado oil in an oven-proof pan, preferably cast iron. Sear the burgers well on both sides, then place the pan in a 350-degree oven to finish cooking.

Extra meat is great for meatballs! Just freeze them for another time.

Place the burgers on buns, and smear the bun with the feta cheese dressing.

If the food is good, someone’s always watching!

My recipe for feta cheese dressing works really well with lamburgers. But it’s also great on a salad.

3/4 cup plain Greek yogurt
1  cup mayo
1 teaspoon Worcestershire sauce
1/2 teaspoon cayenne pepper sauce, like Franks Red Hot
1 teaspoon Dijon mustard
1/2 teaspoon granulated garlic
1/2 teaspoon salt
1/2 teaspoon ground black pepper
4–5 oz. crumbled feta cheese

Combine all the ingredients in a bowl. Mix well. Cover and refrigerate. If you can wait a day, it’s even better.

FullSizeRender (14)

HONEY MUSTARD CITRUS LAMB CHOPS

Posted: January 8, 2021 in barbecue, Carnivore!, CHARCOAL, Food, grilling, lamb, mustard, Recipes
Tags: , , , , , ,
0

True: the inspiration behind this dish was a conversation I had with friends, talking about our early childhood days. Someone brought up the name Shari Lewis, and her famous puppet Lamb Chop. Next thing I knew, I was grilling the critter in my yard.

This is a great grilled lamb recipe that works best if you marinate it ahead of time, but it’s not absolutely necessary. Cook it indoors or outside on the grill. I use grapefruit zest and juice in the recipe, but any citrus you like will work.

American lamb is different from lamb raised in New Zealand or Australia. If you like a milder flavor, go with the American lamb. Lamb from New Zealand and Australia is entirely grass-fed, making for a stronger “gamier” flavor but a healthier cut of meat, as all grass-fed meat products are.

 

L2

 

6–8 small lamb chops
1/4 cup brown mustard (I like Gulden’s)
Zest of 1 grapefruit
1 tablespoon grapefruit juice
1 tablespoon honey
1 teaspoon garlic salt
1/4 teaspoon black pepper
1/4 teaspoon dried thyme

 

 

In a bowl, combine the mustard, grapefruit zest and juice, honey, garlic salt, pepper, and thyme. Mix well.

Place the lamb pieces in a  Ziploc bag and pour the marinade in, sealing the bag well. Squish the bag around gently to make sure the marinade makes contact with all the meat surfaces. Marinate at least 1 hour at room temperature, or longer in the fridge.

Pre-heat a hardwood charcoal grill…or if cooking indoors, pre-heat the oven to 350, and on the stove top, heat an oven-proof pan (cast iron is best) with a little pork fat or oil.

After marinating, remove the lamb pieces from the bag and save the marinade to baste with while cooking. (Don’t use the marinade uncooked, since it made contact with raw meat.)

On the grill: Grill the lamb on all sides first, then start brushing the marinade on them, flipping them, brushing again, and grilling. Keep doing this until you’ve used up all the marinade and the lamb is cooked to proper doneness. Don’t overcook it!

In the pan: Sear the lamb on all sides, then brush all sides with the marinade. Place the lamb in the oven to finish cooking, making sure you don’t overcook it. Let it rest before serving.

 

image

LAMB: GREAT ON THE GRILL!

Posted: September 15, 2020 in barbecue, Carnivore!, Food, grilling, lamb, marinade, Recipes
Tags: , , , , , ,
0

When we’re grilling, we always think of beef. But there’s no tastier way to prepare lamb than on the grill! Many people are turned off by lamb because somewhere in their past, they had a horribly overcooked piece of meat that ruined it for them. Don’t be sheepish! Try lamb again!

If you think lamb is too “gamey,” buy American lamb over New Zealand or Australian lamb. Although the animals are mostly pasture-raised, most American lamb is larger and grain finished, which results in a milder flavor. Unfortunately, like with non grass-fed American beef, this also results in a larger, fattier animal, and a less healthy cut of meat.

I prefer 100% grass-fed lamb, and most of it comes from New Zealand. Having been to the country, I can tell you that the quality is unmatched and the grasslands of New Zealand are the most beautiful I’ve ever seen. New Zealand lamb is smaller and is slaughtered at a younger age than American lamb, making it very tender. In New Zealand, as well as many other countries, only an animal under 12 months of age and without incisors can be called “lamb.” No such labeling is required in the United States.

I love the baby lamb chops that look like miniature porterhouse steaks. You can find them in any supermarket. Here’s an easy recipe that I served at a party in my home for 40 people, many of whom claimed they didn’t like lamb or never had it before. By the end of dinner, the chops were gone!

 

lamb LTL

 

8 small lamb chops
½ cup olive oil
¼ cup balsamic vinegar
2 cloves garlic, through a garlic press
1 tablespoon fresh rosemary, chopped
1 tablespoon honey
2 teaspoons Dijon mustard
1 teaspoon dried oregano
Salt and pepper

Place the lamb meat in a plastic bag. In a bowl, combine all the ingredients for the marinade and pour it over the lamb. Seal the bag and squish it around so that the marinade reaches every part of the chops. I leave it at room temp if marinating for a few hours…or in the fridge if overnight.

Before grilling, take the lamb out of the fridge and let it come back to room temperature.

Pre-heat the barbecue grill. Grill the lamb until it’s done. That means cooked no more than medium. Don’t cook it to death! If you can’t get to a grill, place the lamb chops in a hot oven-proof pan (cast iron is always best) and sear it on all sides. Then place the pan in a 350-degree oven to cook all the way through.

 

 

 

 

 

 

LAMBURGERS WITH FETA CHEESE DRESSING

Posted: May 28, 2020 in barbecue, burgers, Carnivore!, CHARCOAL, Food, lamb, Recipes
Tags: , , , , , ,
0

It’s National Hamburger Day! But instead of the usual beef burger, try something that’s often overlooked: lamb. Some people think the taste of lamb is too strong. The really good lamb, grass-fed Australian or New Zealand lamb, can have that taste. Most American lamb is a bit milder. I mix one pound of ground lamb meat with one pound of ground grass-fed beef to cut the gaminess of the lamb. The flavor is just right.

These lamburgers are best when grilled over hardwood charcoal. But they’re just as tasty if you pan-sear them in a cast iron skillet and finish them in the oven.

 

 

 

1 lb. ground lamb
1 lb. ground beef
2 tablespoons + 2 teaspoons extra Virgin olive oil
1/2 onion, minced
1 tablespoon Dijon mustard
1 teaspoon each fresh parsley, mint, and dill, finely chopped
1 teaspoon dried Greek oregano
1/2 teaspoon cumin
1 large clove garlic, squeezed through a garlic press
1 scallion, finely chopped, green part only
1/2 cup breadcrumbs
1 egg
1 teaspoon salt
1/2 teaspoon black pepper

 

 

Heat 2 tablespoons of the olive oil in a skillet over medium heat. Add the onions. Cook them until translucent, about 6 minutes. Transfer the onions to a plate and let them cool.

In a bowl, mix the onions, mustard, parsley, mint, dill, oregano, cumin, garlic, scallions, breadcrumbs, egg, and salt and pepper.

In another bowl, combine the lamb with the beef. Then add the onion mix bowl to the meat and make sure all the ingredients are combined.

Form the meat into slider-sized patties. Place them on a baking sheet covered with non-stick foil, and place the baking sheet in the fridge.

Don’t let the lamburgers get too cold in the fridge…just enough to firm the meat up a bit. If it gets too cold, give it a few minutes at room temp to warm up again.  Grill the burgers until cooked to medium.

If you’re cooking indoors, heat some avocado oil in an oven-proof pan, preferably cast iron. Sear the burgers well on both sides, then place the pan in a 350-degree oven to finish cooking.

Place the burgers on slider buns with lettuce and tomato, and smear the bun with the feta cheese dressing.

 

 

My recipe for feta cheese dressing works really well with lamburgers. But it’s also great on a salad.

3/4 cup plain Greek yogurt
1  cup mayo
1 teaspoon Worcestershire sauce
1/2 teaspoon cayenne pepper sauce, like Franks Red Hot
1 teaspoon Dijon mustard
1/2 teaspoon granulated garlic
1/2 teaspoon salt
1/2 teaspoon ground black pepper
4–5 oz. crumbled feta cheese

Combine all the ingredients in a bowl. Mix well. Cover and refrigerate. If you can wait a day, it’s even better.

FullSizeRender (14)

 

 

 

HONEY MUSTARD CITRUS LAMB CHOPS

Posted: March 3, 2019 in barbecue, Carnivore!, CHARCOAL, Food, grilling, lamb, mustard, Recipes
Tags: , , , , , ,
0

True: the inspiration behind this dish was a conversation I had with friends, talking about our early childhood days. Someone brought up the name Shari Lewis, and her famous puppet Lamb Chop. Next thing I knew, I was grilling the critter in my yard.

This is a great grilled lamb recipe that works best if you marinate it ahead of time, but it’s not absolutely necessary. Cook it indoors or outside on the grill. I use grapefruit zest and juice in the recipe, but any citrus you like will work.

American lamb is different from lamb raised in New Zealand or Australia. If you like a milder flavor, go with the American lamb. Lamb from New Zealand and Australia is entirely grass-fed, making for a stronger “gamier” flavor but a healthier cut of meat, as all grass-fed meat products are.

 

L2

 

6–8 small lamb chops
1/4 cup brown mustard (I like Gulden’s)
Zest of 1 grapefruit
1 tablespoon grapefruit juice
1 tablespoon honey
1 teaspoon garlic salt
1/4 teaspoon black pepper
1/4 teaspoon dried thyme

 

 

In a bowl, combine the mustard, grapefruit zest and juice, honey, garlic salt, pepper, and thyme. Mix well.

Place the lamb pieces in a  Ziploc bag and pour the marinade in, sealing the bag well. Squish the bag around gently to make sure the marinade makes contact with all the meat surfaces. Marinate at least 1 hour at room temperature, or longer in the fridge.

Pre-heat a hardwood charcoal grill…or if cooking indoors, pre-heat the oven to 350, and on the stove top, heat an oven-proof pan (cast iron is best) with a little pork fat or oil.

After marinating, remove the lamb pieces from the bag and save the marinade to baste with while cooking. (Don’t use the marinade uncooked, since it made contact with raw meat.)

On the grill: Grill the lamb on all sides first, then start brushing the marinade on them, flipping them, brushing again, and grilling. Keep doing this until you’ve used up all the marinade and the lamb is cooked to proper doneness. Don’t overcook it!

In the pan: Sear the lamb on all sides, then brush all sides with the marinade. Place the lamb in the oven to finish cooking, making sure you don’t overcook it. Let it rest before serving.

 

image

LAMBURGERS WITH FETA CHEESE DRESSING

Posted: June 29, 2018 in barbecue, burgers, Carnivore!, CHARCOAL, Food, lamb, Recipes
Tags: , , , , , ,
0

When it comes to grilling, lamb is often overlooked. Some people think the taste of lamb is too gamey. The really good lamb, grass-fed Australian or New Zealand lamb, can have that taste. Most American lamb is a bit milder, so give that a try.

These lamburgers are best when grilled over hardwood charcoal. But they’re just as tasty if you pan-sear them in a cast iron skillet and finish them in the oven.

I  mix one pound of ground lamb meat with one pound of ground grass-fed beef to cut the gaminess of the lamb. The flavor is just right.

 

 

 

1 lb. ground lamb
1 lb. ground beef
2 tablespoons + 2 teaspoons extra Virgin olive oil
1/2 onion, minced
1 tablespoon Dijon mustard
1 teaspoon each fresh parsley, mint, and dill, finely chopped
1 teaspoon dried Greek oregano
1/2 teaspoon cumin
1 large clove garlic, squeezed through a garlic press
1 scallion, finely chopped, green part only
1/2 cup breadcrumbs
1 egg
1 teaspoon salt
1/2 teaspoon black pepper

 

 

Heat 2 tablespoons of the olive oil in a skillet over medium heat. Add the onions. Cook them until translucent, about 6 minutes. Transfer the onions to a plate and let them cool.

In a bowl, mix the onions, mustard, parsley, mint, dill, oregano, cumin, garlic, scallions, breadcrumbs, egg, and salt and pepper.

In another bowl, combine the lamb with the beef. Then add the onion mix bowl to the meat and make sure all the ingredients are combined.

Form the meat into slider-sized patties. Place them on a baking sheet covered with non-stick foil, and place the baking sheet in the fridge.

Don’t let the lamburgers get too cold in the fridge…just enough to firm the meat up a bit. If it gets too cold, give it a few minutes at room temp to warm up again.  Grill the burgers until cooked to medium.

If you’re cooking indoors, heat some lard or avocado oil in an oven-proof pan, preferably cast iron. Sear the burgers well on both sides, then place the pan in a 350-degree oven to finish cooking.

Place the burgers on slider buns with lettuce and tomato, and smear the bun with the feta cheese dressing.

 

 

My recipe for feta cheese dressing works really well with lamburgers. But it’s also great on a salad.

3/4 cup plain Greek yogurt
1  cup mayo
1 teaspoon Worcestershire sauce
1/2 teaspoon cayenne pepper sauce, like Franks Red Hot
1 teaspoon Dijon mustard
1/2 teaspoon granulated garlic
1/2 teaspoon salt
1/2 teaspoon ground black pepper
4–5 oz. crumbled feta cheese

Combine all the ingredients in a bowl. Mix well. Cover and refrigerate. If you can wait a day, it’s even better.

FullSizeRender (14)

 

 

 

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