These were excellent. Stole this from Emeril but made some adjustments I’ll need to update this post with later.
Man I just LOVE Polenta. Nom nom nom
Archive for the ‘Lamb’ Category
Lamb pita burgers stuffed with goat cheese and covered with Tzatziki Sauce
2010
03.08
03.08
I am so ready for the grill. I mean…I just cant wait for summer to be here. If fact…I’ve already started hitting the grill. Dusted off the snow from the top of the rusty old weber and made some amazing porterhouse steaks. But alas they are not here because everyone knows how to cook a porterhouse…including me…with three glasses of wine in me.
So here it is. On the verge of some fabulous greek-ish flattened lamb meatballs, otherwise known as oblong burgers, and then.. the grill.. the gas.. nada. So this will be the broiled rendition which turned out fabulously, although I will give them a go on the grill when the climate is warmer…and the grill is …well..fuller.
Lamb Burgers
Ingredients:
- 1 teaspoon olive oil
- 1/2 cup diced onion
- 1 1/4 pounds ground lamb
- 1 egg
- 1/2 cup bread crumbs
- 2 clove garlic, minced
- 1 1/2 teaspoons salt
- 1 tsp ground black pepper
The cheesiness
- 4 ounces soft goat cheese
- 1 tablespoon extra-virgin olive oil
- 2 tsp chopped fresh basil leaves
- 2 tsp chopped fresh oregano
Directions:
- Heat 1 teaspoon of olive oil in a small skillet over medium heat. Cook and stir the onions in the oil until soft and translucent, about 5 minutes.
- Gently knead together the softened onions, lamb, egg, bread crumbs, garlic, salt, and pepper. Divide the mixture into 5-6 parts and roll into balls, then cover and refrigerate until ready to use.
- Mix together the goat cheese, extra-virgin olive oil, basil, and oregano until well combined; cover and chill for 5 minutes.
- Preheat an outdoor grill for medium-high heat.
- Working with one portion of meat at a time, make an indentation in the center of the ball with your thumb. Fill the indentation with a heaping tablespoon of the goat cheese mixture. Gently pull and form the meat patty around the cheese filling, making a burger-shaped patty. Repeat with each ball of the lamb mixture.
- Broil those suckers until burnt to a crisp, or about 5 minutes on each side if your not an ASS..
Tzatziki Sauce
Ingredients:
- 1 cups plain yogurt
- 2 cloves crushed garlic
- 1/4 teaspoon salt
- 1/8 teaspoon ground black pepper
- 1/4 cup chopped fresh mint leaves
- about 3/4 english seedleess cucumber (because I am a pretentious ass)- semi-peeled, seeded and chopped
Directions:
- Use a cheese cloth to strain the yogurt over a bowl for 2 hours, or don’t shop at the seven eleven safeway and buy REAL greek style yogurt. Which has already had the bullshit water removed.
- In a medium bowl, stir together the cucumber and strained yogurt. Mix in the garlic, salt, pepper and mint. Chill the mixture for 1 to 2 hours. Or 30 minutes if you’re a hungry bastard.
How did I envelop all this magical goodness? Not a bun…not a roll…not a pita. Yes thats right. A big old slab of Naan. Best dinner in at least.. a couple of days!
Enjoy!
Ripped this off from:
http://allrecipes.com/Recipe/Goat-Cheese-Stuffed-Lamb-Burgers/Detail.aspx
http://allrecipes.com/Recipe/Tzatziki-Sauce-II/Detail.aspx
Curry Lamb
2008
10.25
10.25
I am loving the lamb lately and this dish is fantastic. The texture of lamb that has been cooked in this spicy curry sauce is to die for. I hate trying to figure out what goes in while I’m cooking so I broke the ingredients up into three stages to try to make it easier to keep track. The recipe is an adaption of the one found on VahRehVah.com called Basic Lamb Curry. Serve this up with some Basmati rice and you are good to go. I’ll try to post an image next time I make this and am not feeling so lazy.
Ingredients
Part 1
- 2-3 Cinnamon Sticks
- 3 tbs olive oil
- 1 tsp garam masala
- 10-12 cloves
- 3-4 whole green Cardimum seeds
- 1 1/2 tsp Cumin Seeds
- 1 Large Chopped Onion
- 1 tsp salt
Part 2
- 1 tsp Tumeric Powder
- 2 tbs ginger garlic paste
- 1 1/2 – 2 lbs of lamb (cubed)
- 1-2 Tbs Chili Powder (depending on desired spicyness)
- 1 tsp Coriander Powder
- 1 tbs Cumin Powder
- 1/2 cup water
Part3
- 16 oz Coconut Milk
- 4-6 oz tomato paste
- 1 tsp pepper powder
- 1 cup chopped cilantro (coriander) leaves
Directions
- Heat your olive oil in a large skillet. Add all the ingredients from part 1 except the salt and the onion. Toast the spices for 2-3 minutes. Add your chopped onion and cook until slightly brown. Add the tablespoon of salt.
- Add the Turmeric powder and Ginger Garlic paste and cook for 2 more minutes. Add the remaining ingredients from part 4 and cook for about 15 minutes on medium heat or until the lamb is about 80% cooked.
- Add the tomato paste, pepper powder and coconut milk and mix thoroughly.
- Continue to cook until lamb is done. If your sauce is too watery remove the lamb and cover and reduce the sauce until it has gravy like consistency. Add 75% of the chopped cilantro keeping the remaining leaves to garnish when served.