Recipes

For ground lamb, there is nothing to replace a wonderfully succulent and juicy burger that brings out a balanced and robust flavor that tastes good, even re-heated.

Ingredients:

• Two Pounds Ground Lamb

• One Cup Fresh Bread Crumbs

• Two Eggs

• Two Ounces of Olive oil

• One Ounce of heavy cream

• One Half Onion

• Two Ounces Minced Garlic

• One Ounce Minced Ginger

• Add 1/8 Teaspoon of each:

  • Ground Mustard

  • Ground Coriander

  • Oregano

  • Thyme

  • Rosemary

  • Mint

• Salt and Pepper to taste

• **Additional Option...

  • Asiago and Feta Cheeses to Taste

First mix the bread, eggs, Olive Oil, and Cream together until well incorporated. Then add the remaining ingredients and mix well.

Make into patties and refrigerate for two hours before cooking, or freeze until needed.

Serving Suggestion-

Serve on a bun like a burger... Or

Place into a pita bread and use Tzatziki sauce, Tomato, Onion and crumbled cheese!

For moist and tender Lamb this was made for Labor Day 2004. It took a few days before to start, but the end result was fantastic for tenderness and flavor. If desired; freeze instead of cooking for ready prepared awesome Lamb.

Ingredients:

Three or four pounds of Lamb cuts

1. One Half gallon "Dole" Mango/Orange Juice

2. Quart of Kefir unsweetened Culture drink

3. 1 Cup shredded Ginger

4. 1/2 Cup Diced Onion

5. 5 Large Cloves of Garlic

Simply start by marinating the meat in a bowl for at least three days, turning once a day. using the Dole and Kefir liquids to cover.

Drain the juice and then add the last three ingredients and coat in the same bowl for another three days.to add essences. 

Once finished lightly tap the items off before cooking or freeze for future use. 

Grill with seasoned salts and herbs to taste. Do not over cook, stay on the Medium-Rare side.