Lamb Burgers

 

Lamb Burgers

Lamb burgers are such a delicious, great alternative to traditional beef patties! Mix with fresh herbs, garlic, and seasonings for an incredibly flavorful burger.
Ingredients
1 pound ground lamb
1 clove garlic, minced or grated
2 tablespoons chopped fresh mint
1 teaspoon dried mint
1 teaspoon kosher salt
1/4 teaspoon ground black pepper
1 teaspoon extra virgin olive oil

Toppings:

4 leaves lettuce
1 large tomato, thinly sliced
1 medium sweet onion, thinly sliced
1/4 cup garlic sauce, or other favorite sauce
1 tablespoon chopped fresh mint
1 teaspoon dried mint
4 hamburger buns

Directions:
In a medium bowl, combine the ground lamb, garlic, chopped mint, dried mint, salt and pepper. Do not overwork the mixture; it's okay if the meat has a just-ground look to it rather than a smooth look, to keep the burgers from becoming too dense.

Divide the mixture into four meatballs (about 4 oz. each), again without overworking the meat (these should not be smooth). Gently flatten each ball to about an inch thick, and collect back to the patties any meat that may be falling away from the patties. If making ahead, cover and chill these for up to 2 days (bring to room temp before cooking).

Coat the cooking surface with the oil before heating. Heat a skillet, griddle, or grill to medium high. Cook the patties until they are cooked through to 160°F, flipping them over halfway through cooking (6-8 minutes total, depending on the thickness of the patties). Cook the burgers couple or even one at a time if needed, depending on the size of your cooking surface.

Layer the bottom half of each bun with lettuce, onion, and tomato. Place a patty on each. Top each patty with a dusting of dried and fresh mint. Top with sauce and serve immediately.

Lazy Spring Cabbage Rolls

Lazy Spring Cabbage Rolls

Cabbage rolls are a lot of work. Instead, make just one rice- and pork-filled parcel and divvy it up like a cake. You lose nothing in flavour and save some precious time in return. If you have any doubts as to the freshness of your dried mint, purchase new, or use dried dill instead.
Ingredients:
1 head Savoy cabbage
1 can (796 mL) Italian tomatoes

6 tbsp (90 mL) unsalted butter, divided
1 small onion, peeled and quartered
2 tbsp (30 mL) sweet Hungarian paprika
Salt and freshly ground black pepper
1¼ cups (310 mL) medium-grain rice such as Calrose
1½ cups (375 mL) water
1 medium onion, chopped
6 cloves garlic, finely chopped
2 lbs (905 g) medium-ground pork
¼ cup (60 mL) 4% Greek yogurt, plus extra for serving
2 tbsp (30 mL) dried mint
Finely grated zest of 1 large lemon
Directions:
Carefully remove the 10 largest outer leaves of cabbage; reserve remaining cabbage for another use. Trim the tough centre stem, inches (8 cm) from root end, with a pair of kitchen shears; stack cabbage leaves and cook in boiling salted water for 10 minutes or until pliable.

Meanwhile, purée tomatoes; strain through a fine-mesh sieve to remove seeds. Combine tomato purée with 3 tbsp (45 mL) butter, quartered onion and paprika in a medium pot.

Once the cabbage is cooked, measure 1 cup (250 mL) of the cooking water and add to tomato mixture; drain cabbage and set aside.

Season tomato mixture with salt and pepper and bring to a boil over medium heat. Reduce to low and simmer 30 minutes or until the consistency of heavy cream; reserve.

Combine rice and water in a medium pot over high heat. Bring to a boil, reduce to medium-low, cover and cook for 15 minutes or until no liquid remains. Scrape into a large bowl and cool to room temperature.

Heat the remaining 3 tbsp (45 mL) butter in a medium skillet over medium heat. Cook onion until translucent, about 5 minutes. Stir in garlic and cook 1 minute longer. Add to rice along with pork, yogurt, mint, lemon zest and 1 tbsp (15 mL) salt. Season with black pepper. Using your hands, work the mixture together.

Preheat oven to 375°F (190°C).

Spread one-half of the tomato sauce over the bottom of a round 9-inch (23-cm) non-reactive baking dish. Line with the cabbage, being sure to completely cover the bottom and leaving enough overhang to enclose filling. Fill with pork mixture and fold cabbage over to enclose. Top with remaining sauce. Cover dish with foil and bake for 1 hour 15 minutes or until bubbling and hot in the centre.

Cut into wedges and serve with extra yogurt. 

Serves 8 

Roasted New Potatoes With Mint

 

Roasted New Potatoes With Mint

SERVINGS: 8

 

RECIPE BY: MAUREEN ABOOD

The secret to the creamy, buttery interior of these roasted potatoes is par-cooking the halved potatoes before roasted. A quick marinade before and after with lemon, olive oil, salt, and garlic boosts flavor that is extra fabulous. Blanching the mint in the potato cooking water keeps it bright green. The combination of both fresh and dried mint is another way to boost flavor here.

Ingredients:

2 pounds New (red) potatoes, halved
2 sprigs fresh mint
2 tablespoons extra virgin olive oil
Juice of 1 lemon
1 1/2 tablespoons kosher salt
3 cloves garlic, minced
1 teaspoon dried mint or mint salt

Directions:

Place a sheet pan on the center rack of the oven and heat to 400 degrees.

In a medium pot, cover the potatoes by about an inch with cool water. Add 1 tablespoon of the kosher salt. Bring the water to a boil over high heat, then reduce the heat and simmer until the potatoes are partially cooked through, about 5 minutes depending on the size of your potatoes. A knife inserted in a potato should push through, but with some resistance.

While the potatoes cook, hold the sprigs of mint top-side-down in the boiling water for 10 seconds. Blot the sprigs dry and pluck the mint from the stems. Dry again, and finely chop the mint.

While the potatoes cook, make the marinade. In a small bowl, whisk the olive oil, lemon juice, and 1/2 tablespoon of salt.

Drain the potatoes and place them in a medium bowl. Pour the marinade over the potatoes and combine. I like to use my hands for this to gently handle the potatoes and be sure they are well-coated. Allow the potatoes to rest in the marinade for 5 minutes, tossing them a few times in the marinade.

Remove the hot sheet pan from the oven. Immediately transfer the potatoes to the sheet pan using a slotted spoon. Set the bowl of marinade aside to be used shortly. Turn all of the potatoes cut-side down using tongs.

Return the sheet pan to the oven and roast for about 30 minutes, or until the cut sides are golden brown.

Remove from the oven and use a spatula to transfer the hot potatoes back to the bowl of marinade. Add the garlic and stir to completely coat the hot potatoes.

Transfer the potatoes to a serving dish and finish with the chopped blanched mint and mint salt. Serve immediately.

INSTRUCTIONS

1. Place a sheet pan on the center rack of the oven and heat to 400 degrees.

2. In a medium pot, cover the potatoes by about an inch with cool water. Add 1 tablespoon of the kosher salt. Bring the water to a boil over high heat, then reduce the heat and simmer until the potatoes are partially cooked through, about 5 minutes depending on the size of your potatoes. A knife inserted in a potato should push through, but with some resistance.

3. While the potatoes cook, hold the sprigs of mint top-side-down in the boiling water for 10 seconds. Blot the sprigs dry and pluck the mint from the stems. Dry again, and finely chop the mint.

4. While the potatoes cook, make the marinade. In a small bowl, whisk the olive oil, lemon juice, and 1/2 tablespoon of salt.

5. Drain the potatoes and place them in a medium bowl. Pour the marinade over the potatoes and combine. I like to use my hands for this to gently handle the potatoes and be sure they are well-coated. Allow the potatoes to rest in the marinade for 5 minutes, tossing them a few times in the marinade. 

6. Remove the hot sheet pan from the oven. Immediately transfer the potatoes to the sheet pan using a slotted spoon. Set the bowl of marinade aside to be used shortly. Turn all of the potatoes cut-side down using tongs. 

7. Return the sheet pan to the oven and roast for about 30 minutes, or until the cut sides are golden brown.

8. Remove from the oven and use a spatula to transfer the hot potatoes back to the bowl of marinade. Add the garlic and stir to completely coat the hot potatoes. 

9. Transfer the potatoes to a serving dish and finish with the chopped blanched mint and mint salt. Serve immediately.