Lamb Recipes

2 pounds ground lamb
1 shallot, chopped
2 cloves garlic, minced
1 teaspoon dried thyme
1/8 teaspoon freshly ground black pepper
1/2 teaspoon kosher salt
2 tablespoons olive oil (if cooking on a stovetop)
4 rounds pita bread, sliced into pockets and toasted

In a large bowl, combine the lamb with the shallot, garlic, thyme, pepper, and salt. Form 4 patties, each about 3/4 inch thick. Place on a medium-hot grill and cook 5 to 6 minutes per side. (To cook on a stovetop, heat the oil in a grill pan over medium heat and cook the patties 6 minutes per side.) Serve in the pita pockets and top with Cucumber-Mint Relish, if desired, and mint leaves to taste.

Cucumber Mint Relish

1 cup plain yogurt (preferably Greek)
1/2 cucumber, halved, seeded, and thinly sliced
1 teaspoon fresh mint, chopped
1/4 teaspoon kosher salt

In a small bowl, combine yogurt, cucumber, fresh mint, and kosher salt. Mix well.

Yield: 4 servings

NUTRITION PER SERVING FOR RELISH
CALORIES 40(0% from fat); FAT 2g (sat 1g); CHOLESTEROL 8mg; CALCIUM 78mg; CARBOHYDRATE 3g; SODIUM 173mg; PROTEIN 2mg; FIBER 0g; IRON 0mg

NUTRITION PER SERVING FOR BURGERS:
CALORIES 607(0% from fat); FAT 31g (sat 13g); CHOLESTEROL 150mg; CALCIUM 96mg; CARBOHYDRATE 35g; SODIUM 735mg; PROTEIN 44mg; FIBER 2g; IRON 5mg

Prep Time: 15 minutes

Cook Time: 5 minutes

Ingredients:

• 12 small loin lamb chops
• 2/3 cup dijon mustard
• 3 tablespoons minced orange zest
• 3 tablespoons fresh thyme leaves
• 4 teaspoons packed light brown sugar
• salt and pepper, to taste

Preparation:

Trim excess fat from lamb chops. Mix orange zest and thyme into a paste. Add mustard and brown sugar. Mix together. Preheat grill. Brush about half of the mixture onto each side of the chops and place on a very hot grill for about 2 minutes per side. Turn and brush he other half of the mixture onto the chops. Continue until done. Season with salt and pepper and serve.