Lamb Jam 2011

Most Americans usually think about serving lamb in the spring and then sadly, forget about lamb for the rest of the year.  The American Lamb Board (ALB) is on a campaign to change that mindset.  They're sponsoring The American Lamb Jam Tour, so look for demonstrations, recipes and giveaways coming to a town near you.  

Part of this promotion included a grilling challenge for bloggers.  The ALB generously provided a five pound boneless leg of lamb and asked bloggers to come up with recipes for lamb on the grill.  I originally wanted to do this recipe as a kabob, but the recipe I came up with wouldn't hold together on the skewers.  So, my take on this challenge is the fabulous Skewerless Mediterranean Burger.

Skewerless Mediterranean Burgers

5 garlic cloves, peeled

1 1/2 cups red onion, diced large

1/2 cup parsley

1/2 cup cilantro

1 1/2 pounds boneless leg of lamb, diced into cubes and chilled in the freezer for 15 minutes

1 tsp cumin

1 tsp coriander

1 tsp oregano

1/4 tsp cayenne pepper

1 tbs salt

1/4 olive oil for brushing on patties

Optional (but recommended)

Pita bread or buns

Cucumbers

Red onion

Feta cheese 

Tzatziki (recipe follows)

In the bowl of a food processor combine the garlic, red onion, parsley and cilantro.  Pulse until finely mined, remove and set aside.

Using the food processor, pulse the lamb cubes until they are finely ground.

 

In a large bowl combine the parsley mixture and lamb.  Sprinkle with the cumin, coriander, oregano, cayenne and salt.  Combine with your hands until just mixed.  Form mixture into six patties and return to the refrigerator for 1/2 hour.

Brush patties with olive oil on both sides and grill over a medium hot fire for approximately 4-5 minutes per side.  The USDA recommends an internal temperature of 160 degrees  for ground lamb so use an instant read thermometer to check the temperature if you have any doubts.

Remove the patties and serve with pita bread, cucumbers, red onion, feta cheese and tzatziki.

Tzatziki

1 cup Greek yogurt

1 medium cucumber, seeded and diced

3 garlic cloves, minced

1/2 cup fresh dill,  finely chopped

2 tbs olive oil

2 1/2 tbs red wine vinegar

salt and pepper to taste

Combine all the ingredients until well mixed, cover and chill in the refrierator for an hour. 

We fear no garlic in my house, but if you'd like to make your tzatziki a little milder you can reduce the garlic to one clove in this recipe.

I hope this recipe inspires you to get some American lamb on your grill this summer!  Enjoy and don't forget to head over to Fans of Lamb for more recipes and tips. 

 

 

***I received a five pound leg of lamb and some nice swag from the American Lamb Board*** 

Comments

[mamichelle]

This looks delicious!

[Patti]

That looks awesome. The Lamb Jam needs to make a stop in Pittsburgh. I have never in my whole life bought lamb and prepared and served it. LOL