Herb and Spice Lamb Burgers-Tahini Mayonnaise

By The Canadian Living Test Kitchen

The lively combination of herbs and spices gives these burgers a sophisticated taste. Serve topped with tomato and cucumber slices and Tahini Mayonnaise or with Sautéed Peppers in grilled whole wheat pitas.

This recipe makes 4 serving(s)

Ingredients

1 egg
2 tbsp (25 mL) lemon juice
1 small onion, finely chopped
1/3 cup (75 mL) minced fresh mint
1/3 cup (75 mL) minced fresh parsley
1 minced seeded jalepeno or green finger pepper
2 cloves garlic, minced
2 tsp (10 mL) ground coriander
1 tsp (5 mL) diced marjoram or oregano
1/2 tsp (2 mL) ground cumin
1/2 tsp (2 mL) each of salt and pepper
1/4 tsp (1 mL) allspice
1 lb (454 g) lean ground lamb

Preparation:
In bowl, beat egg with lemon juice. Stir in onion, mint, parsley, jalapeño pepper, garlic, coriander, marjoram, cumin, salt, pepper and allspice. Add lamb; mix just until combined. Shape into four 3/4-inch (2 cm) thick patties. (Make-ahead: Wrap, separated by waxed paper, and refrigerate for up to 24 hours or freeze for up to 1 month; thaw in refrigerator.)

Place on greased grill over medium heat; close lid and grill, turning once, until no longer pink inside and digital thermometer inserted sideways into centre reads 170°F (77°C), about 15 minutes.

Source: Canadian Living Magazine: June 2004

Tahini Mayonnaise

By The Canadian Living Test Kitchen

Ingredients3 tbsp (45 mL) light mayonnaise

2 tbsp (25 mL) tahini
1 tbsp (15 mL) lemon juice
1 tbsp (15 mL) water
1/2 tsp (2 mL) ground cumin
1/4 tsp (1 mL) paprika
1/4 tsp (1 mL) hot pepper sauce

Preparation:
In bowl, mix together mayonnaise, tahini, lemon juice, water, cumin, paprika and hot pepper sauce.

FINGERLING POTATOES WITH OREGANO PESTO

Serves 4
Any kind of potatoes will work in place of the fingerlings. Just cut them up into 2-inch chunks.

2 cups torn spinach leaves
2 cups fresh parsley leaves
1 cup fresh oregano leaves
2 tbsp. grated fresh Parmesan cheese
2 tbsp. sliced almonds, toasted
1 tbsp. lemon juice
1/4 tsp. salt
2 large garlic cloves, peeled
2 tbsp. olive oil
16 fingerling poatoes (about 1 1/2 pounds)

Combine first 8 ingredients in a food processor; process until smooth. With food processor on, slowly add oil through food chute; process until well-blended. Set aside. Preheat oven to 425 degrees. Place potatoes on a jelly-roll pan. Bake at 425 degrees for 20 minutes or until tender, stirring occasionally. Place potatoes in a large bowl; add 1/3 cup pesto, tossing gently to coat.

Parsley

Spring has arrived in Missouri along with SO MUCH rain!!  My herb garden got a great start with the wet cool weather.  My parsley wet wild.  I thought about making a sesame seed pesto for chicken but a pork roast called to me instead.  So, the parsley was cut and put into my ancient food dehydrator.  The chicken will have it's day soon enough.

Lamb, Lime and Mango Salad

Ingredients:
Lamb:
3 cloves garlic, minced
10 sprigs cilantro, stemmed (reserve stems)
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
3 tablespoons peanut oil, divided
12 ounces lamb steak, trimmed of fat
Salad:
1 head frissee lettuce, inner leaves washed and dried
1 small ripe mango, peeled, pitted and diced
1 small avocado, peeled and diced
4 large green onions, including green parts, diced
Dressing:
2 tablespoons Thai fish sauce
3 tablespoons freshly squeezed lime juice
1 tablespoon Soy sauce
2 teaspoons minced, fresh red Thai or jalapeno pepper
2 teaspoons packed brown sugar

Instructions:
To Prepare the Lamb:
In a food processor, combine the garlic, cilantro stems, salt, pepper, and 2 tablespoons oil. Spread the paste on both sides of the lamb and marinate for ½ hour. Warm remaining oil in a large, heavy skillet, cooking the steak on each side 3 to 4 minutes for medium rare. Remove from pan and let cool.

To Prepare the Salad:
Cut the lamb into strips. Divide the lettuce leaves among 4 plates and arrange the mango, avocado, green onions, and strips of lamb on top.

To Make the Dressing:
In a small bowl, combine all the ingredients and stir until the sugar is dissolved.

To Serve:
Drizzle the salad with the dressing and scatter the reserved cilantro leaves over the top.

Honey-Orange Glazed Lamb Steaks With Sage

YIELD: 4 servings (serving size: 3 ounces lamb)
COURSE: Main Dishes
Ingredients
2 (10-ounce) lean center-cut lamb leg steaks (about 1/2 inch thick)
Vegetable cooking spray
2 tablespoons honey
2 teaspoons minced fresh sage
1/2 teaspoon grated orange rind
1/4 teaspoon salt
1/4 teaspoon coarsely ground pepper
Fresh sage leaves (optional)
Preparation
Trim fat from steaks. Place steaks on a broiler rack coated with cooking spray; place rack on a broiler pan.
Combine honey and next 4 ingredients in a bowl; stir well. Brush half of honey mixture over steaks; broil 3 inches from heat for 4 minutes. Turn steaks over, and brush with remaining honey mixture; broil for 4 minutes or to desired degree of doneness.
Garnish with fresh sage leaves, if desired.

Grilled Lamb Loin with Zinfandel Sage Morel Sauce

Gold Country Wine Pairing Recipe
http://goldcountry.winecountry.com/about/food/recipes/2006/02/GrilledLambLoin_020806.html

Recipe developed for Amador Foothill Winery by
Matt Pinsonneult, Chef, Sierra Nevada Tap Room and Restaurant Chico, CA
Heady Zinfandels, like those of the Sierra Foothills, pair beautifully with late-winter meats and mushrooms. This recipe takes fresh spring lamb and marries it with a luscious Zinfandel sauce complemented by the earthiness of sage and morel mushrooms.
Ingredients
8 oz. lamb loin
Marinade
2 Tbs olive oil
fresh minced rosemary
sage
garlic to taste
Coat the lamb loin with olive oil, herbs, and garlic.
Marinate for 2 hours at room temperature.
Sauce:
2 oz. fresh morel, sliced thin (or substitute shitake or oyster mushrooms)
1 cup Amador Foothill Zinfandel
1 tsp fresh sage, minced
1/2 tsp fresh rosemary, minced
1 tsp black pepper
2 Tbs sweet butter
Grill the lamb to taste so it will be done when the following sauce is ready:
In a small saucepan, combine morel, Zinfandel, sage, rosemary, and black pepper in the amounts listed above. Cook over medium heat, reducing the volume by one-third. Add butter and simmer until sauce thickens, stirring constantly. Slice the lamb thinly and serve over a bed of the sauce. Serves two.
Accompany dish with roasted new potatoes, fresh seasonal vegetable and Amador Foothill Zinfandel.

Grilled Chihuahua style leg of lamb

Grilled Chihuahua style leg of lamb: Pierna de cordero a la parilla by Karen Hursh Graber © 2008

This northern Mexican recipe, which typifies the outdoor cooking characteristic of the region, is adapted from Larousse de la Cocina Mexicana by Alicia Gironelli. One end of a leg of lamb is thicker than the other, going from about 1 - 2 ½ inches thick, making it easy to satisfy the different tastes for rare, medium and well done in the same cooking time.
Ingredients
1 boneless, butterflied leg of lamb, about 4 pounds
6 cloves garlic
¼ cup each chopped fresh parsley, cilantro and hierba Buena (mint)
4 dry arbol chiles, crumbled
½ cup olive oil
salt and pepper to taste

Start the fire if using charcoal or wood to grill. The coals should be covered with white ash when they are ready for grilling the meat. If using a gas grill, set the flame to medium high. Grease the grill and place it about 4 inches from the heat source.

Place the lamb, opened like a book, on a large platter. Combine the remaining ingredients and rub the lamb on both sides with the mixture. Allow to sit for 10 minutes.

Grill the lamb for 10 minutes, turn and cover with a grill cover or foil tent. Grill for another 10 minutes. Remove cover and insert an instant read meat thermometer into the thickest part of the lamb. It should register 140ºF for medium rare. Let it sit, covered, for 10 minutes before cutting, during which time the internal temperature of the meat will rise to 145º, considered the minimum safest temperature for red meat. The current trend is for very rare lamb but, if everyone likes it well done, cook until it reaches 150º. Serves 6-8.