Lambs: cute, fluffy…and delicious.

The done deal.

Every time I cook lamb, I can’t stop thinking about…how good it’s going to taste.

Sure, when they’re baby animals, and whole and alive, with their fur (or wool or whatever) intact, they’re snuggly and cute and I just want to pet their soft black noses.

But when it comes to cooking…there’s not much I like better.  You can do so much with lamb, and there are so many choices of cuts, and they all seem to turn out delicious and juicy and I love it.

This was a total collaborative effort with the hub.  We’ve done lamb chops on the grill a dozen times, and he keeps wanting to try lamb burgers.  So today was his day. 

The burgers themselves were his work, as well as all the grilling, and I did the tzatziki sauce, prepped the onions & mushrooms, and made the potato salad.

Grilled Spicy Lamb Burgers

Original recipe is Alan Hollister’s via; slightly altered to taste.


1.25 pounds ground lamb
2 tablespoons chopped fresh mint leaves
2 tablespoons chopped fresh cilantro
2 tablespoons chopped fresh oregano
4 garlic cloves, finely chopped
1 teaspoon sherry
1 teaspoon white wine vinegar
1 teaspoon molasses
1.5 teaspoons ground cumin
1/4 teaspoon ground allspice
1.5 teaspoons red pepper flakes
3/4 teaspoon salt
3/4 teaspoon ground black pepper
4 rolls of your choice; pita rounds, onion rolls, sesame seed buns…whatever
4 ounces feta cheese, crumbled

Preheat grill for medium heat.

Chopped bits of yummy things

Mix all ingredients well in a large bowl.  Shape into 4 patties.

Brush patties lightly with olive oil.  Grill for about 4 minutes on each side, or until mediumish.  Top with crumbled feta immediately after removing from grill and cover patties loosely with aluminum foil to retain heat.  Rest for 5 minutes.

Brush bread lightly with olive oil and heat briefly on the grill.

Grilled Sliced Mushrooms & Onions

This one is all my own, crafted over literally dozens of attempts.  We love these things and put them on any meat that’s even close to red when there’s a hot grill available.


1 medium red onion, cut in half vertically, then cored and sliced thin
8 ounces white mushrooms, sliced thin
Olive oil
Salt & pepper to taste
Red chili flakes
Healthy splash of Worcestershire sauce

Place sliced mushrooms & onions in a medium bowl, then drizzle generously with olive oil.  Add salt, black pepper, & red chili flakes.  Add some more.  Splash liberally with Worcestershire sauce (don’t make them swim, just a healthy dousing).  Make sure they’re glistening with oil but not soggy.

Preheat grill pan or wok on grill for 5 minutes.  Add mushrooms & onions and grill for 3-5 minutes on a side or until caramelized, flipping once or twice.

Tzatziki sauce


8 ounces of plain Greek yogurt
1 cucumber, peeled, seeded and chunked
2 tablespoons olive oil
1 lemon, juiced
1 tablespoon roughly chopped fresh dill
1 tablespoon roughly chopped fresh mint
3 cloves garlic, peeled
1/2 teaspoon(ish) cayenne
1/2 teaspoon(ish) red chili flakes
Salt & pepper to taste

Combine all ingredients in a food processor or blender.  Process until well-combined, taste, and adjust seasoning as needed.

Line a medium strainer with 2 layers of coffee filters.  Place strainer over a deep bowl and pour sauce into strainer.  Strain for 10-15 minutes, stirring occasionally.  (The straining idea was completely the hubmeister’s; I was fine with it being watery, but he wanted to try this, and by golly, it was amazing!!  Thickened the sauce right up.  He does okay sometimes.)

Pour into sealable bowl, discarding drained liquid, cover and refrigerate for 30 minutes to 2 hours before serving.

This is the potato salad sauce waiting to happen.

Southwestern Potato Salad

Original recipe from Bobby Flay’s Mesa Grill, modified…well…generously.


1 1/2 cups prepared mayonnaise
1/4 cup Dijon mustard
Juice of 2 key limes
2 tablespoons chipotle pepper puree
1 large ripe tomato, seeded and diced
1/4 cup chopped cilantro leaves
3 green onions, chopped (green and white parts)
1/2 medium red onion, diced
1 fresh jalapeno, seeded and diced
1 teaspoon cayenne
4 cloves garlic, finely chopped
6 slices of crisped bacon (I use the pre-cooked microwaveable kind), chopped
1/2 teaspoon smoked paprika
Salt & freshly ground black pepper, to taste (be generous)
2 to 3 pounds red potatoes, chunked, boiled until tender, then drained and cut into smallish pieces

Potato Salad Extraordinaire!!

Combine all the ingredients except the potatoes in a medium bowl and season to taste.  Place warm potatoes in a large bowl, pour the mixture over the potatoes, and mix well.  Season again with salt & pepper to taste. 

Serve warm…and enjoy cold as leftovers.


Place lamb patty on bottom bun (or in pita pocket, or wherever it feels cozy and warm).  Top with grilled mushrooms & onions and find a way to get the tzatziki sauce on or in there.  Add sliced tomato if you feel the need (we left it off at the last minute as unnecessary).   Devour with potato salad and wine.


1 Comment (+add yours?)

  1. gibsongirl247
    Sep 02, 2010 @ 22:11:45

    Love the title of this blog entry. It made me smile:)


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