I Cook With Lamb - Lambchop Lollipops & Feta Stuffed Lamb Burgers

Today I'll answer the question I had for so long: How do I cook lamb?
I'll discuss how to make lamb burgers, how to make cucumber mint yogurt, and how to make lambchop lollipops.

I love lamb. It's definitely an acquired taste, one I didn't acquire until about age 27. I think part of it was that I didn't like the way my mom cooked it, so I just assumed I didn't like it. But lamb does have a strong, bold flavor, and like any food or drink with a strong or bold flavor (like a heavy Red Wine, for instance), you may need to work your pallet up to it.

I've discovered, though, that I don't like braised lamb. Perhaps like so many other foods, I just don't like the versions I've tried, but I tend to believe I just don't like that particular preparation. To me, it accentuates the strong flavor without balancing it with texture.

Preparing lamb at home isn't as scary as it sounds, but it can be tricky. I've not yet perfected rack of lamb (my favorite) so I won't share any recipes until I have. But I have perfected 2 great recipes:

• "Lambchop Lollipops" - usually served as a small plate, not full entree


• Feta stuffed Lamb Burgers - need I say more?

I'm working on rosemary skewered lamb, as well, which I'll share as soon as I have a little more practice.

Lambchop Lollipops

I love to serve these as part of a small plate progression. And it pairs great with a nice Cabernet or an Italian wine. Because lambchops do have a layer of fat, and because they are best served medium rare, it helps to balance them with a wine with more tannin. You can learn more about great wine pairings at foodandwinepairing.org.

• Start with a small rack of lamb, frenched (when the fat is cut away from the bones) and have the butcher cut into individual chops if not already - since this is an appetizer or small plate, I go for smaller sized lambchops


• Let the lamb sit out at room temp for about 45 mins before cooking (do not overlook this step or it will not cook properly - trust me, it's an expensive meat and therefore an expensive lesson to learn)


• Preheat oven to 450
  
• Mix together the following (no measurements, sorry, just to taste): lemon juice, olive oil, finely chopped garlic, salt/pepper and either fresh rosemary or fresh chives


• Brush on the lamb all around


• Heat an oven-safe skillet over medium/high heat (I use an All-Clad LTD Fry Pan 14-in with Helper Handle, but any solid pan that keeps an even heat and can go in the oven will work)
  
• When pan is hot, place lamb chops on hot surface, sear 1 minute each side


• Brush again on face-up side and sprinkle with coarse salt, and place pan in the pre-heated oven


• Cook for 9-10 mins for medium rare

These are meant to be picked up by the bone and eaten, hence the "lollipop" in the name, and why they make a good appetizer or small plate.

Lamb Burgers

I was jogging on the treadmill watching a cooking show when I first heard of Lamb Burgers. They were good motivation to keep running because that very night I took a stab at my own version. I'd like to say for a first try, they were awesome, and just keep getting better.

Mix together:

• Approx 1lb ground lamb for 3-4 patties (I used .9 lb for 3 patties)


• 1/4 to 1/2 Vidallia (or white) onion, chopped small


• 1-2 cloves garlic, finely chopped


• Oregano, salt, pepper


• 2-3 oz feta cheese crumbles
  

Cooking the Lamb Burgers:

• Pre-heat grill on medium heat (Living in a Chicago condo, I don't have easy access to a grill, so I cook them indoors on a grill pan - I can't live without my Calphalon One Nonstick Square Grill Pan 11 x 11-in)


• Form patties, try not to "overwork" the ground meat, keep the patties loose


• Pour a little olive oil onto your hands and gently and lightly coat the outside of the patties


• Cook approx 4-6 per side depending on thickness of the patties

Serving the Lamb Burgers

We served these with a Côtes du Rhône, which matched well with the flavor of the meat but still played nice with the feta. I'm not sure this is the best pairing, but it was good - perhaps next time we will try a Burgandy instead.

I didn't want to loose the great flavor in a huge bready roll, so instead I lightly buttered a thick piece of ciabatta bread, sprinkled with a little garlic salt, and broiled it until golden, then served the Lamb Burgers open faced on top of it.

On the side, I served a cucumber-mint yogurt, which was:

• Grated cucumber (about half of a large)


• Juice from half of a lemon


• Greek Yogurt (one small container)


• Minced garlic (one clove)


• Salt, pepper to taste


• Chopped mint leaves (be sure not to tear the mint, chop it - if you don't have sharp enough knives, I recommend a mezzaluna - see my notes in my "I Love Food" posting)

Another idea is to take the ground lamb, mix it with the garlic, salt, pepper and oregano, then make meatballs out of it and bake them - then serve in a pita pocket with feta, chopped onion and cucumber yogurt.

Enjoy cooking with Lamb!