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On the Lamb : Pocket Full of Lamb

April 08, 1993|BEV BENNETT

The Greeks, masters of lamb cooking, inspired the following lamb burger recipe. Ground lamb is combined with cumin, paprika and a goat cheese filling. Then a zesty yogurt sauce tops the burgers. Serve it in pita bread for a dish that will rival a gyro sandwich.

MEDITERRANEAN LAMB BURGERS WITH YOGURT SAUCE 1/2 pound ground lamb 1/4 teaspoon ground cumin 1/4 teaspoon paprika Salt Freshly ground pepper 2 tablespoons goat cheese 1 tablespoon butter Yogurt Sauce 1 pita bread, toasted and split in half, optional

Mix together lamb, cumin and paprika. Season to taste with salt and pepper. Form mixture into 2 large, flat patties. Place 1 tablespoon goat cheese in center of each. Fold each over to form semicircle, then shape into ovals that completely cover cheese.

Melt butter in skillet over medium-high heat. Add burgers and cook, about 5 minutes per side, until completely cooked through.

Meanwhile, prepare Yogurt Sauce. Serve burgers plain or place each in 1/2 of toasted pita bread. Spoon in Yogurt Sauce to taste. Makes 2 servings.

Yogurt Sauce 1/2 cup plain yogurt 2 tablespoons minced green onions Few drops hot pepper sauce Salt Freshly ground white pepper

Combine yogurt, green onions, hot pepper sauce and salt and white pepper to taste in small bowl. Stir to blend. Makes 2 servings.

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