LAMB: If you like lamb burgers, try this recipe with a Middle-Eastern flavour. This will enhance any BBQ feast.

LAMB BURGERS:



1¾ to 2 lbs. ground lamb

yogurt mixture:

1 tsp. ground cumin
1 cup thick Greek-style yogurt
½ cucumber, grated
1 tbsp. finely chopped mint leaves

seasoning ingredients:

1 onion, finely chopped
2 cloves garlic, crushed
2 tbsp. each finely chopped flat-leaf parsley & coriander leaves
2 tsp. ground cumin
salt and pepper


2 each red bell peppers & red onions

1 tbsp. olive oil

4 oz. arugula leaves

4 toasted Turkish flat bread or naan bread



Slice red onions into thin slices and half each bell pepper, remove seeds and fibrous membranes, then cut each half into 2. Reserve.

To make yogurt mixture: In a small dry saucepan, toast 1 tsp. cumin in a heavy skillet over medium-low heat for 30 seconds or until it is fragrant. Cool slightly then add to the yogurt, mint and grated cucumber in a bowl, and mix well. Cover and refrigerate until needed.

Into the same skillet, add olive oil and heat it over medium heat until fairly hot. Add chopped onion and garlic and cook for 2-3 minutes. Add cumin and stir together for another minute to develop flavour. Remove mixture with a slotted spoon; then add red onions. Cook for 5-6 minutes or until caramelized.

Place lamb in a large glass bowl; and add in parsley and coriander leaves, salt and pepper to taste, as well as the cooked onion and garlic mixture. Mix well together and divide mixture into four portions. Using slightly-moistened hands, shape each portion into a ¾-inch thick patty.

Heat barbeque to medium-high direct heat, and grill peppers for 5-6 minutes or until charred. Cook lamb patties for 5-6 minute on first side, flip over and cook 4-5 minutes more, or until they are done to desired doneness.

To serve: Put some arugula leaves on each of 4 pieces of flat or naan bread on a serving plate. Top this with the lamb patty, then the peppers and caramelized red onions, and 2-3 tbsp. of yogurt mixture. Serve right away.