As a kid, eating lamb freaked me out. I will not lie. I think it freaks a lot of of us out. For me, it may have something to do with my Papa taking me to a Croatian Festival in downtown Chicago where I witnesses the cooking of about 30 lambs at once . . .
But my foodie at heart has since prevailed. If you are a meat-eater, I urge you to try it too – there is something different about lamb that is just so satisfying as a food lover. It packs the perfect balance of umami, salt, juicy, and savory.
I like to serve these in lettuce wraps as pictured with a BIG dollop of Tzatziki. For guests and my hubs, I serve on fresh pita. If you are extra motivated, you can add on sliced cucumbers, tomatoes, red onion, and even some extra feta cheese.
For my 21 Day Fixers and Ultimate Portion Fix followers, I count these as 1.5 reds (that includes the Tzatiki) and 1 blue. If you serve on lettuce and add some extra veggies, you have yourself a green as well! For my 2B Mindet folks, this counts as a protein, veggie, and an accessory (just don’t go too bonkers on the cheese!) This would be the perfect 2B Lunch.Print
- 1 lb ground lamb
- 2 cloves garlic (or 1 giant one)
- 2 Tablespoons fresh dill, chopped
- 1 Tablespoon fresh mint, chopped
- 3 ounces of crumbled Feta Cheese
- 1 lemon (You will need the zest and the juice)
- Serve with
- Pita Bread
- Lettuce Wraps
- Thinly sliced cucumber, tomatoes, red onions
- Preheat Grill to about 400 degrees.
- Zest and Juice your Lemon. I like to use this Microplane Grater to get a good zest! And this Squeezer to get a good juice!
- Combine all ingredients. I do this with my hands (be sure to take off your rings before hand!)
- Shape into 4 patties.
- Grill for 4 minutes one side, 5 minutes the other for Medium Rare. If you want to see NO pink on the inside, do 6 minutes per side.
- Serve with homemade (and easy!) Tzatziki.
- I like to eat mine in lettuce wraps. The hubs prefers his in in a Pita! We both layer thinly sliced cucumbers, and tomatoes. If you can handle raw red onions, those would be a great addition as well! Note, the nutrition info below is for 3 large lettuce leafs and does not account for the pita. (I’ll save my carbs for a glass of wine, thank you!)
Note: if you do not have a grill, you can pan sauté as well. I like to get a NON-STICK pan to med-high heat. Place in a burger. Cover with a plate to press the burger down and allow to cook. Cook about 6 minutes. Flip, remove plate and cook until your desired temp. If you are crazy lazy/nervous about doing these as burgers. Just throw all the ingredients into the pan (but for the feta). Saute until done. Add in feta until melty = BOOM!