To herald the arrival of Spring, even though we're hovering near freezing temps here at night, we decided to grill some lamb burgers. This was a most excellent decision.
This was one of those recipes that we made up as we went along and all the planets must have been aligned because we did an AWESOME JOB even as I do say so myself.
Gently mix together:
2 lbs. ground lamb
2 t. minced fresh oregano
1 t. minced fresh mint
1 t. McCormick Mediterranean Spice Blend
zest of one lemon
Form into patties and grill burgers until the internal temperature reaches 160 degrees F.
Cut pita bread in half and lay on the grill for a few minutes to warm them.
Now on to our toppings:
Sun Dried Tomatoes
Thinly sliced English Cucumber
Pitted Kalamata Olives
Red Onion Slivers
Greek Yogurt mixed with minced red onion, juice of 1/2 lemon, 1 t. lemon zest and enough McCormick Mediterranean Spice Blend to suit your taste.
You could also mix in some crumbled feta cheese to this or serve it separately.
For the potatoes: Cube up some firm red potatoes, drizzle with olive oil and sprinkle with McCormick Mediterranean Spice Blend. Toss in red onion slivers. Roast in a 375 degree oven for 15 minutes or so until they're cooked through.