I love lamb
October 6, 2008Lamb, not lamp. I had lamb fairly often growing up, I remember my mom made “lamb patties” which came prepackaged from the store. They were great (thanks mom!), but back then, I didn’t notice much of a difference from beef. My early exposure to eating lamb made me unaffected by some of the guilt or discomfort others experience when faced with a lamb product. Yes, I am a dirty, immoral carnivore. But I care not, it is delicious and even good for you.In a previous post, I had talked about lamb chops. Big on taste, sometimes big on price, low on actual meat. Enter: ground lamb. I came across a recipe on Epicurious for lamb sausage patties stuffed with mint and feta and instantly wanted to try it. The mixture of mint and feta is what really pulled me in, as I am generally unimpressed with most ground meat.
Mint from the garden? Check. Feta? Not so much. I was concerned about the blandness of the cheese not adding much to the recipe, but was going to try it anyway. At the store, I came across “Bulgarian Feta.” I took a chance on it, and am really quite glad I did. It’s not like other fetas. It’s stronger, saltier, and dare I say, it’s almost a stinky cheese. It contributes some serious punch to this recipe and I wouldn’t use any other sort of feta with it.
See? Salty melty goodness. These work great on their own, as shown, or as burgers. With the former I just strain some yogurt and mix in chopped cucumber with a little mint to eat as a side. For burgers, a tzatziki is more appropriate. Serve on ciabatta rolls with some thinly sliced red onion, and you are seriously good to go.One final note about lamb: if you think you don’t like it, try it again. Unless your reasons are political/moral, in which case, ignore me. But I’ve had lots of people declare they don’t like lamb, then have a bite of one of these, and practically inhale the thing. It’s my suspicion that somehow, lots of people have only ever tried Australian lamb which can be really gamy. Domestic is where it’s at.
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