Lamb Burgers with Feta-Tzatziki Goodness

We don't have a traditional Easter dinner Chez George. Every year is different, which itself is a tradition. This past Easter we grilled lamb burgers. The entire family and our dinner guest Christina LOVED them. Lucky for Christina we were headed out of town for Spring Break the next day so she got the benefit of two leftover lamb burgers and leftover couscous.

I chose a lamb burger recipe from Food Network and adapted it slightly -- namely increasing the amout of meat by a half pound and adding a little of the Moroccan spice mix ras el hanout, which tastes yummy in lamb dishes. The Food Network knew what it was doing in adding feta to the traditional cucumber and yogurt tzatziki. But it had the name all wrong; it's not just feta-tzatziki spread -- it's Feta-Tzatziki Goodness. It's zat good. (I can feel you rolling your eyes. Don't care. I'm punny.)

When you're tired of regular old burgers this summer, give these lamb burgers a try.

XOXO,
Amy

Lamb Burgers with Feta-Tzatziki Goodness
Based on this Food Network recipe

Ingredients for the Lamb Burgers:
1 tablespoon olive oil
2 red onions, 1 cut into 1/4 inch dice, 1 sliced for garnish (if desired; nobody in my family likes raw red onion)
1 teaspoon kosher salt
Pinch of crushed red pepper
2 cloves garlic, minced
2 pounds ground lamb
2 sprigs of fresh oregano, finely chopped
1/2 bunch fresh dill finely chopped (I tried two stores and both were out of fresh dill. I improvised with 1 tablespoon stir-in dill paste and 1 teaspoon dried dill.)
1/2 bunch fresh mint, finely chopped
Zest of 1/2 lemon
4 whole wheat pitas, sliced in half
Fresh Tzatziki-Feta Goodness (recipe follows)
1-2 beefsteak tomatoes, sliced, for garnish
2 cups baby spinach, for garnish

Ingredients for the Tzatziki-Feta Goodness:
2 cups plain Greek yogurt
1/2 cup crumbled feta
1 tablespoon white wine vinegar
2 cloves garlic, minced
2 sprigs fresh mint, finely chopped
1 small bunch of fresh dill or 1 1/2 teaspoons dried dill
1/2 English cucumber, coarsely grated
Kosher salt

Directions for the Tzatziki-Feta Goodness:

Note the chill time and so make this before you start the burgers. Combine yogurt, feta, vinegar,  garlic, mint, dill  and cucumber. Season with salt. Let sit for at least 1 hour at room temperature before serving.

Directions for the Burgers:
Add olive oil, onions, salt and red pepper to large saute pan. Bring pan to medium-high heat and cook for 3 to 4 minutes. Add the garlic and cook for 2 to 4 more minutes. Turn off the heat and let onions cool.

In a large bowl, combine the lamb, cooled onion mixture, oregano, dill, mint, lemon zest and 1/2 to 3/4 cup water.

Lamb is softer than beef and harder to form into patties. Put lamb mixture in fridge for 15 minutes or more until it hardens up a bit.

Preheat grill.

Form the lamb mixture into 6-8 equal patties. Sprinkle with salt if  desired. Grill burgers to your desired doneness -- about 4 to 5 minutes per side for medium rare. Remove the burgers from the grill and let rest for 3 to 4 minutes.

Schmear the top (and bottom, if you like!) of your burger with the Feta-Tzatziki Goodness. Top burger with tomatoes, sliced onions and spinach. Slide into the pita. Note: It might be easier to either cut all sides of the pita so you are not stuffing the burger inside, or cut your burger in half as you would slice a bagel in half.

Mediterranean Lamb Chops

Well hello from the west coast! As I mentioned, my boys and I packed up our junk and moved across the country to Seattle. We've been here about two weeks, and things are starting to feel like home. I mean, we still have box tunnels set up for Danny in the living room and all, but my kitchen is ready for action.

Recently we were sick of unpacking, so we decided to invite the husband's cousin and his wife over for dinner. (They promised they didn't mind climbing over the box tunnel.) When we were discussing the menu, we wanted something easy and delicious. Mediterranean Lamb Chops were just the ticket.

Mouth-watering, tender lamb loin chops are marinated with Middle Eastern-inspired flavors and charred on a hot grill. The marinade includes za'atar, a spice my mother-in-law introduced me to. It's a blend of oregano, thyme, basil, sesame seeds, sumac, and other spices. We are big fans. If you don't find it at your local supermarket, you can order za'atar from Amazon or through Penzey's Spices. It has a unique flavor, and it's worth seeking out.

Next time you fire up the grill, change it up from your usual steak and give these Mediterranean Lamb Chops a try.

Let's get cooking!
Erin

Mediterranean Lamb Chops
Serves: 4

1/4 cup olive oil
1/4 cup lemon juice
2 tablespoons za'atar
1 teaspoon salt
1/2 teaspoon pepper
2 pounds lamb loin chops (about 8 bone-in chops)
Chopped parsley for garnish (optional)

In a small bowl, whisk together olive oil, lemon juice, za'atar, salt, and pepper. Place lamb chops in a baking dish or a gallon-sized ziploc baggie and pour marinade over the top, turning to coat. Marinate lamb at least 2 hours or up to overnight.

When you're ready to cook, allow lamb chops to come to room temperature for 30 minutes. Meanwhile, preheat your grill to medium high and oil the grates. (If you have a charcoal grill, build a fire that's hot on one side and cooler on the other.)

Grill the lamb chops for about 4 minutes on each side, until they're nicely charred. Then turn the heat down to low (or move the chops to the cooler side of your charcoal grill), and continue grilling for an additional 5 minutes or until lamb reaches desired doneness in the center. Remove the lamb chops to a plate and cover with foil. Allow them to rest for 5-10 minutes so the juices can redistribute. Garnish with chopped parsley and serve.

Lamb Kabobs

The husband is one quarter Lebanese. When he's been on his best behavior, I try to reward him with some Middle Eastern cooking. Since lamb was on sale at Easter time, it was the perfect opportunity to fire up the grill for kebabs.

Lamb Kabobs
Adapted from Feast from the Mideast
Serves: 6-8

3 tablespoons lemon juice
3 tablespoons olive oil
2 garlic cloves, peeled and crushed
2 bay leaves
Salt and pepper
1 teaspoon dried oregano
2-3 red onions
2.5 pounds boneless leg of lamb, trimmed and cut into 1" cubes
2 red peppers, seeded and sliced (optional)

In a shallow dish, combine lemon juice, olive oil, garlic, bay leaves, and 1/2 teaspoon pepper. Crumble oregano into the dish by rubbing it between your hands. Halve 1 onion and grate it into the dish. Stir to combine.

Add meat and stir to coat. Refrigerate for 2 hours or overnight, stirring occasionally.

Preheat grill to medium-high. Meanwhile, cut remaining onion into slices. Remove meat from marinade and sprinkle with salt and pepper. Thread meat onto skewers, alternating with onion and, if desired, red peppers.

Place kabobs on grill and cook about 6 minutes for medium-rare, turning halfway through.  

Serve kabobs with warmed pitas, hummus, and tabbouleh.