Sunday, January 03, 2010
Food, Recipes

Lay of the lamb

 Make Lenny Robinson's lamb burger

Photos/TRG

Most everyone enjoys a good burger, but sometimes you want an alternative to the traditional hamburger. I decided to create a twist on this classic meal with the lamb burger that we serve at Amuse, Midtown’s modern bohemian restaurant with international flair. This dish is packed with Mediterranean flavors and is a unique presentation for a nice break away from your average burger.

The key ingredient in the lamb burger is the harissa, a North African red hot sauce or paste that mainly consists of chili peppers and garlic. A standard ingredient in North African cuisine, harissa adds a burst of flavor to any dish, as it often has cumin, coriander or caraway and olive oil. For those who like a milder flavor, I suggest adding more Greek yogurt to dilute the spiciness. Often referred to as strained yoghurt or yoghurt cheese, Greek yogurt has a distinctive sour taste and thicker texture than traditional yogurt.

Next time you’re in the mood for a juicy burger, make a few substitutions and enjoy a lamb burger instead! SP
Lenny Robinson is the executive chef at Amuse. 560 Dutch Valley Road NE. 404-888-1890. www.amuseatlanta.com.

LAMB BURGER

Ingredients:

• 2 pounds ground lamb
• 2 teaspoons chopped garlic
• 2 teaspoons paprika
• 1 teaspoon cumin
• Fresh mint
• Salt to taste
• Pepper to taste
• Your favorite bun or bread
• Greek yogurt
• Sliced cucumber
• Onion marmalade (you can buy Vidalia onion relish instead)
• Harissa (an Arabic sauce available at an international grocery store)

Instructions:
Mix first seven ingredients in a bowl. Let flavors combine for an hour before grilling. Make eight, 8-ounce patties, and grill to your liking. Use the Greek yogurt like mayonnaise, cucumber like pickles, onion marmalade like relish and harissa like ketchup. Enjoy!