We are big supporters of the lamb burger in this household.  In our pre-baby days, we would actually throw "lamb-burgers-and-bocce" parties for upwards of 15 people.  Usually our lamb burgers are topped with goat cheese and arugula, and maybe a little bit of lingonberry jam or red pepper relish.  But when I saw this no-toppings recipe for spiced lamb burgers in the recent issue of Bon Appetit, I knew it was going to be good.  But no.  Good doesn't even begin to describe it.  Incredible?  Succulent?  Genius?  Yes.  Stuffing the pita with the raw lamb mixture before grilling it is just downright genius.  As the lamb cooks, the fat and olive oil will render into the bread, resulting in a crunchy, flaky crust with a perfectly cooked burger inside - almost empanada-esque.  Pair the burgers with baked parsnip fries, and maybe some sort of aioli dipping sauce, and you've got yourself a winner.              

spiced lamb burgers

recipe from Bon Appetit Magazine

ingredients:

-2½ pounds ground lamb, preferably shoulder

-1 medium onion, very finely chopped

-¾ cup chopped fresh flat-leaf parsley

-1 tablespoon ground coriander

-¾ teaspoon ground cumin

-½ teaspoon ground cinnamon

-2 teaspoons kosher salt

-1½ teaspoon freshly ground black pepper

-¼ cup olive oil, plus more for grilling

-8 thick medium pita breads with pockets

method:

1.  Using a fork, mix lamb, onion, parsley, coriander, cumin, cinnamon, salt, pepper, and ¼ cup oil in a large bowl. Cover and chill at least 1 hour.

2.  Prepare grill for medium heat and oil grate. Working one at a time, open each pita pocket by cutting along seam, halfway around perimeter. Spoon filling into pitas, spreading to edges. Close, pressing on filling to seal.

3.  Grill pitas until filling is cooked through and bread is crisp, about 5 minutes per side.

DO AHEAD: Filling can be made 8 hours ahead; keep chilled. Pita breads can be stuffed 1 hour ahead; cover and chill.

 

baked parsnip fries

recipe from Love and Lemons 

ingredients:

-parsnips

-olive oil

-salt

-ketchup and/or mayo

method:

1.  Preheat your oven to 375 degrees.  Scrub your parsnips clean and lightly peel them (you don't have to peel them if yours are really clean). Slice into thin strips.

2.  Toss with a drizzle of olive oil and a few good pinches of salt.

3.  Bake until golden brown, flipping halfway. (15-25 minutes depending on the size of your cuts)

4.  Remove from oven and serve immediately, they're best hot.