Healthy Eating with Lamb
Posted
Mon, 06/20/05
The following recipe comes from PBS via the Washington Post's "Lean Plate Club":
Mini-Lamb Burgers
For Tzatziki:
1/2 English cucumber, peeled, seeded & grated (3/4 C)
For Lamb Burgers:
Heat grill or grill pan to high. Tzatziki: In a medium bowl, combine cucumber, yogurt, lemon juice, mint and garlic; season with salt and black pepper. Cover, and refrigerate until ready to use. Burgers: In a medium bowl, use a fork to gently combine lamb, onion, parsley and oregano; season with salt and black pepper. Gently form mixture into sixteen small patties, about 3/4"-thick. Grill until medium-rare, two to three minutes per side. Serve: Warm pitas on the grill or directly over a gas burner, turning occasionally. Halve pitas, and fill with lettuce, burgers, tomato and Tzatziki. Per serving: 541 calories; 24.2 grams fat; 36.8 grams protein; 41.8 grams carbohydrates; 2.5 grams fiber.
The recipe is about as close to Greek Gyros as one can get without spit-roasted lamb.
I was ambivalent about lamb for a long time. It was only after I lived with my parents following my second divorce during 1999-2001 that I began to appreciate the meat. At least once every few weeks, Mum and Dad would have lamb shops with mint. I found myself becoming partial to it. I still cannot stomach leg of lamb, but ground lamb and chops are fine by me.
Tags: Entrees;
Greece
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