Before I even get to today’s post, I want to say thank you to everybody who commented on yesterdays post or sent me emails. You have no idea how much your support means to me… to US. We still don’t know what will happen but after talking to Jordans therapist yesterday, I am still scared but not AS scared. He was charged with assault when he was 12 in a very similar situation (over reacting school administration in that case) & was eventually found to be incompetent to stand trial and she (his therapist) feels that this one will end the same way. When he gets violent, he is so not aware of his surroundings or his own mind. So all we can do now is wait and see. And pray. I will keep you all updated. Again; thank you so so much. I adore you all!
Moving on… When I was a kid, up until I was about 13, I thought meat consisted of hot dogs, my mothers garbage soup (don’t ask… it is something I prefer to forget), chicken and dumplings (that was one she cooked wonderfully!) and hamburgers. Then, a magical day occurred. One weekend, I went to visit my dad as usual. He had lamb chops for dinner and he convinced me to take a bite (not sure what I had been having for dinner). Well, it was love at first bite. My dad spoiled me rotten so even though I can’t remember it as fact, I am willing to bet that he didn’t get anymore of his lamb chops hehe. Medium rare… juicy… seasoned perfectly. My dad wasn’t a major cook but oh man could he do meat right! He is the one who taught me that meat shouldn’t be leather…aka well done.
We don’t have lamb often because it costs more than a mortgage payment but every once in a while, I can find ground lamb in the reduced bin. It’s not very popular in this part of Kentucky I guess (lamb in general isn’t except around the holidays) but the stores keep buying it. That’s fine with me cause then I get it when it’s cheap.
Now we all know my love for curry… and spice…and cheese. Add in my love for lamb and some cranberry sauce (yes, I know that last part sounds weird; just trust me on this one. I promise… delicious!) and I had one fantastic burger for dinner tonight! And it was easy as could be. Mix everything together, toss it on the grill or fry pan (ok, so maybe don’t toss… if you miss, it could be messy. Make that set it gently on the grill ), cook to medium well (I like my whole lamb, like chops, leg of lamb, etc, medium rare but ground lamb does better if cooked more well done.), shove it into a pita (see instructions for tossing onto the grill ) garnish and eat. Easy huh? So if you like lamb or have just been wanting to broaden your horizons, give this a try. You’ll love it! The mix of the Greek Seasoning with it’s flavors with the subtle flavor of the curry is interesting.
Curried Lamb, Feta & Parmesan Burger In A Pita
- 1 pound ground lamb
- 1/3 cup crumbled feta (I used the garlic and herb kind)
- 1/3 cup fresh grated Parmesan cheese)
- 2 teaspoons McCormicks Greek Seasoning
- 1 tablespoon red curry paste
- 1 teaspoon minced garlic
- 1/2 teaspoon red pepper flakes (optional)
- 1/4 cup plain bread crumbs (will be far too wet to grill if you don’t use this)
- 3 pita halves
- Romaine or butter lettuce (I used red leaf butter lettuce)
- half of a medium onion, thinly sliced
- 1 can whole berry cranberry sauce
- 1/4 teaspoon red pepper flakes
- Get your charcoal grill going to medium high heat. If you have a gas grill, you would know better than I what temp to cook burgers at because I’ve never used a gas grill before.
- Mix the first 8 ingredients in a large bowl. Don’t over mix because 1) you’ll have tougher burgers and 2) it breaks up the feta too much & the nice pieces of cheese in this is one of the yummy things about it)
- Shape into 3 large patties. Don’t over handle.
- Grill over medium hot coals until the meat is medium well; 150 – 155 degrees F. When grilling, please please please refrain from flipping burgers every two minutes. You really only want to flip ONCE. Get the first side done and when the meat releases easily, it’s ready to flip. If it sticks, leave it for a few more minutes.
- Take some of your lettuce and push it down into the pitas. Add a burger to each pita then add a few slices of onion. Red onion tastes best but I also know that’s subjective. Either way, I had to use yellow because my red one had gone bad. Grrr… grrr I say.
- Mix your cranberry sauce with the 1/4 teaspoon red pepper flakes then spoon about 1/4 cup of it onto each burger. Again; trust me on this. The fruity sauce with the burgers is outstanding. But you could also sub mango chutney if you want.
- Eat. Enjoy.
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