9224 Route 414
Lodi, NY 14860-9641
| Serves 4 INGREDIENTS - 2 lbs. ground lamb - 2 cloves of garlic, minced - 2 tbsp. fresh rosemary, minced, or 2 tsps. dried - 1/4 lb. feta cheese (preferably Israeli), crumbled or in small cubes - salt and pepper to taste |
DIRECTIONS Prepare a charcoal grill with the coals banked to one side to create a high heat side and a cooler side, or preheat a gas grill or broiler. Mix the first six ingredients thoroughly, trying not to compact the meat too much. Form into four patties. Oil preheated grill rack, then place lamburgers on rack on high heat side of grill for three minutes, turn burgers over and grill for three minutes on the second side. Move burgers to cooler side of grill, cover grill, or burgers with a disposable aluminum pan, and cook for approximately ten more minutes or until done. Grill or toast hamburger rolls for one to two minutes just before lamb burgers are done. Serve with oven-roasted potato fries, cucumber salad with yogurt dressing, and with Lamoreaux Landing 2000 Pinot Noir. |
back to list of recipes