Recipe - Mediterranean Lamb Burgers

FOR YOGURT SAUCE
1 Container (12oz) plain
yogurt
1 Garlic clove, minced and
mashed to a paste with 1/4
teaspoon salt
3 tablespoon Shredded fresh mint leaves,
or to taste

FOR BURGERS
1 One half pound Fresh ground lamb from the
shoulder
1 Garlic clove, minced
1 tablespoon Minced fresh rosemary or 1
teaspoon crumbled dried
rosemary
1 tablespoon Minced fresh parsley leaves
or 1 teaspoon dried thyme
Salt and freshly ground
black pepper

CHOPPED SALAD
1/3 cup Coarsely chopped pitted
kalamata olives
2 Ripe medium tomatoes, seeded
and coarsely chopped
3 tablespoon Minced fresh parsley
2 tablespoon Olive oil
2 teaspoon Red wine vinegar
One half cup Crumbled goat cheese
6 Pita, each split halfway
around edge to form a
pocket

Make yogurt sauce: Drain yogurt in a sieve lined with a dampened paper
towel set over a bowl 30 minutes. Transfer drained yogurt to a small bowl
and stir in garlic paste and mint.

Make burgers: Prepare grill. In a bowl gently but thoroughly combine the
lamb, garlic, rosemary, parsley, salt and pepper. Grill on an oiled rack
set 5 to 6 inches over glowing coals 7 minutes on each side for
mediumrare.

In a bowl combine olives, tomatoes, parsley, olive oil and red wine
vinegar. Season with salt and pepper.

Transfer burgers to pita pockets and sprinkle with goat cheese. Top with
chopped salad. Serve burgers with yogurt sauce.

Yield: 4 servings

Recipe by: Cooking Live Show #CL8912 Posted to MCRecipe Digest V1 #652 by
"Angele and Jon Freeman" jfreeman@netusa1.net on Jun 30, 1997