Are you ready for fancy homemade burgers? We hope so! We love burgers, all kinds of burgers. Regular beef burgers. Salmon burgers. Bacon burgers. Matt and Stacy’s 50/50 burgers. Bison burgers. I could go on, but you might get bored. So, instead, I’m just going to tell you about our latest experiment so we can get down to business: sharing with you a recipe for fancy homemade burgers!
A couple weekends ago, I was hankering for burgers but Brent was simply not in the mood for more beef. (Admittedly, it had been a week of steak, chili and roast beef.) So, we were staring at the selections of meats available at our local Whole Foods, hungry and indecisive. Finally, he grabbed ground pork, ground veal, and ground lamb. My eyes lit up. I couldn’t wait to get home and put them together.
This recipe seems “fancy” because, growing up in my house, veal and lamb were special foods for special occasions. But these fancy homemade burgers are actually quite simple to make! We hope you’ll enjoy this casual and delicious new twist on an old favorite.
I’m excited to share with you today’s recipe of curry lamb shanks. One of our goals of 2014 was to go out more often; Heather works in sales, and I work two jobs, so the majority of the time for the past two years, when we were home, we just wanted to do nothing. That is all well and good, but I decided we needed to resurrect the date night, especially after our engagement in December.
Our first date night of the year was at Old Ebbitt’s Grill, also the oldest restaurant in DC. I had the lamb shank, and it was absolutely amazing. The next time we went with friends, a few weeks later, Heather had the shank and felt the same way. Having been inspired by that dinner and our friend Russ’s new book The Ancestral Table (Did you get it yet? Here’s our review.) and it’s Lamb Tagine recipe, we crafted this lamb shank recipe. We think you’ll really enjoy it. Plus, my parents were cool enough to get us a tagine for Christmas, so it gave us a fun excuse to break it out. Don’t worry, if you’re without a tagine, a dutch oven will suffice.
Lamb is one of our favorite meats when we are looking to move away from beef, chicken, and pork. It took me a long time to get used to lamb, after a month-long trip as a 7th grader with the People to People Ambassador Program. I was incredibly lucky to spend over 3 weeks in Australia and New Zealand, but the overwhelming amount of mutton (as a meat sauce for spaghetti, as one example) put me off of lamb for a few years.
Now that I’ve outgrown that phase (thank the heavens), I’m super excited about this recipe. It’s a full, delicious flavor that doesn’t take a day or lots of pots and pans to make it happen. We used a mixing bowl, and a skillet, and that was dinner. We hope you’ll give this recipe a try; it’s delicious.
This Labor Day weekend we decided to get a rack of lamb for a special dinner. We were planning on salmon, but when we went shopping it all was farm-raised and looked a little ragged. I couldn’t remember the last time we did a rack of lamb (have we ever?!), but decided I was up for the challenge. This recipe was so fantastically simple, I hope you all give it a shot sometime soon. Tender, juicy, and flavorful––I will put this back on the menu sooner than later.
Dill Oregano Dry-Rubbed Rack of Lamb
- 1/8 tsp lemon zest
- 1/8 tsp sea salt
- 1/8 tsp black pepper
- 1/4 tsp garlic powder
- 1/2 tsp dill
- 1/2 tsp oregano
Let rack of lamb rest on counter to come to room temperature.
Combine all ingredients into your mortar and pestle and grind to a medium-fine consistency.
Rub this herb mix onto the entirety of the rack of lamb. Preheat oven to 450ºF while the rub rests on the lamb.
Once the oven is preheated, place lamb in the oven (fat side up) for 8 minutes. The top should be slightly browned at this point. Then, lower the oven temperature to 350ºF and cook for approximately 20 minutes. Keep an eye on the lamb’s internal temperature using a meat thermometer, and adjust the time to suit your preferences: an internal temperature of 120ºF will result in a rare cooking and 140ºF medium. We took the lamb out after 21 minutes with an internal temperature of 130ºF, which was medium rare.
After removing the lamb from the oven, allow the meat to rest on a plate or serving platter for approximately 5 minutes tented with tin foil. Serve with a side or two of veggies. We enjoyed steamed broccoli and cauliflower with it.
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