Finally got to pick up the whole lamb that we ordered from Mirror Lake Organic Farm in Capac, MI. Since it was a perfect 60 and sunny fall day, I hit up the Royal Oak Farm Market where my favorite find was a huge stalk of brussel sprouts. It was kind of obvious what I was making for din. FIRE UP THE GRILL!
Lamburgers:
1 lb ground lamb (organic)
1 tbsp finely diced onion
1 egg
Breadcrumbs - a small handful
1-2 tsp seasoning of your choice (I used Bragg's Sea Kelp Delight)
Worcestershire sauce - few dashes
Salt & Pepper
Mash up, form into 4 patties and let sit for 20 min or so. Fire up the grill & you know what to do. :)
Sun Dried Tomato Aioli:
5 sun dried tomatoes (diced finely)
2 tbsp real mayonnaise (none of that fake crap!!)
1 clove garlic (diced finely)
Few DRIPS of fresh lemon juice
Stir.
Brussel Sprouts:
2 cups brussel sprouts (washed and quartered)
3 tbsp finely diced onion
1 tbsp butter
Dijon Mustard (1-2 tsp)
Bragg's Apple Cider Vinegar (1-2 tsp)
Olive oil (1-2 tsp)
S&P
Heat a pan to medium. Melt the butter and add onions, stir for a minute or so. Add quartered brussel sprouts and cook until some are starting to get a nice golden-brown color. While cooking, Mix & whisk equal parts of dijon mustard, apple cider vinegar and olive oil (about a teaspoon or two of each) and add some salt & pepper. When the brussels are done cooking, pour in the dressing. Toss to coat & serve!
I served the lamburgers on whole wheat pitas (I used Trader Joe's) with some baby spinach, feta cheese & sun-dried tomato & garlic aioli. Tangy, delicious, nutritious. Maybe it's the local, grass-fed, hormone & anti-biotic free and just processed yesterday part, but there is something MAGIC about lamburgers! Enjoy!
