1 pound ground lamb
Zest of ½ lemon
Juice of ½ lemon
2 teaspoons sherry
2 teaspoons soy sauce
1 ½ cloves garlic, finely minced
1 teaspoon dried thyme, crushed
1 teaspoon salt
1 teaspoon ground black pepper
2 dashes hot red pepper sauce
Combine all ingredients in a large bowl and mix well, using your hands. Shape the mixture into patties. Cook in a skillet over medium-high heat or on a grill.
This recipe originally called for shaping the lamb into 2-inch patties and serving them on French bread or toast rounds as an appetizer. However, you can make them full size and eat them like a burger.
We encourage our patients to shop locally for produce, eggs, dairy and meats. There are many wonderful Farmers Markets in our area, most of which are just starting for the season. When shopping at the Farmers Markets, look for local, grass-fed meats. For more information on why grass-fed is better visit the Weston A. Price Foundation at http://www.westonaprice.org/.
This recipe is from The Joy Cooking.