The April issue of Better Homes and Gardens has an article on fresh dinners you can make fast. Now who wouldn’t like that?
The Lamb and Cucmber Salad Pitas above is one of the recipes featured.
Since I have discovered the one pound packages of grass-fed ground lamb in my local grocery, I’ve been serving grilled lamb burgers… a juicy burger with a slice of tomato, red onion, and a dollop of tzatziki on a brioche bun.
I love Greek food, and cook my share of it, but what intrigued me in this recipe is the method used to pan fry the lamb burgers. See the recipe below.
Served on a pita or flatbread with the cool cucumber salad and tangy tzatziki inspired sauce this is a dish to add to my repertoire, and not only is it delicious, but it can be made in about a half-hour!
Lamb and Cucumber Salad Pitas (Better Homes and Gardens, April 2016)
Cooking these thin lamb burgers diner-style (scooping the ground meat right into the skillet as opposed to forming the patty first), ensures a tender patty with a dark brown, crusty exterior. Store the raw lamb in the refrigerator until just before cooking to keep the patties from falling apart.
1 large cucumber, peeled and coarsely chopped (2 cups)
1 small red onion, thinly sliced (1 cup)
½ cup pitted Kalamata olives, halved
½ cup packed fresh mint leaves
1 jalapeno chile pepper, stemmed, seeded, and thinly sliced (optional)
1 and ½ teaspoon dried oregano, crushed
¼ cup lemon juice
3 tablespoons olive oil
½ cup plain yogurt
2 cloves garlic, minced
1 lb. ground lamb
4 soft flatbreads or pitas
1. For Cucumber Salad, in a medium bowl combine cucumber, onion, olives, half the mint leaves, jalapeño (if using), and oregano. Add lemon juice and 2 tablespoons of the oil; toss to coat.
2. In a small bowl combine yogurt and 1 clove garlic. Chop remaining mint and stir into yogurt mixture. Season with salt and pepper.
3. In a large bowl combine lamb, remaining clove of garlic, ½ teaspoon kosher salt, and ¼ teaspoon black pepper. Heat remaining oil in a 12-inch skillet over medium-high heat. Using a slightly rounded ½-cup measure, spoon meat into 4 mounds in a skillet, leaving space between mounds.
Cook 2 minutes. Press mounds into thin patties using the back of a wide spatula. Cook 2 to 3 minutes more or until browned. Turn, cook 2 minutes more or until done (160 degrees F).
4. Serve lamb patties in flatbread topped with yogurt mixture and Cucumber Salad. Makes 4 servings.