A Little Lamb

Lamb is my all-time favourite meat, but due to its high cost I don't very often indulge my taste for it. That's about to change.

Late in the spring, we bought half a lamb from a friend who raises sheep. The other day Mr. M finally picked up the meat from the butcher, and now the freezer is literally crammed with the delicious stuff. Chops, roasts, stew meat, ground lamb - we're rich in tender savoury bits of formerly woolly goodness.

We kicked off our lambfest last night with lamburgers. (I don't know if that's a real word but it sounds great, doesn't it?)

Spiced lamburgers, ready to sizzle

The ground lamb was mixed with a glorious hodgepodge of all the appropriate spices I could think of: minced fresh ginger and garlic; coriander, cumin, cinnamon and cayenne; salt and pepper; chopped fresh chives and parsley; and a generous handful of cooked quinoa for extra tenderness and protein (and just because I felt like it).

Tzatziki would be the perfect accompaniment, but not having any goat yoghurt on hand (cow's milk does not agree with the Micawber tummy) I compromised by souring a little cream, thinning with rice milk, and adding chopped cucumber and sweet red pepper. The leftover cucumber and pepper were drizzled with vinaigrette and sprinkled with lemon thyme.

Rich and sizzling, the lamburgers reposed in luxury on a bed of Romaine from my sister's garden. Quickly-fried flatbread completed the meal. (Try saying "quickly-fried flatbread" ten times, fast.)

All we lacked were fresh tomatoes.  Soon, soon.

It was pretty tasty.

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