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lamb burgers with greens & avocado lime dressing

lamb burger ingredients (from

  • fresh ground lamb, about 1.5 pounds
  • 1 tbsp olive oil
  • 1 tsp ground cumin
  • 1 tsp ground ginger
  • 1 tsp ground coriander
  • 1/2 tsp ground cinnamon
  • kosher salt and ground black pepper to taste

avocado lime dressing ingredients

  • 1 avocado
  • juice of 1 lime
  • 1 tbsp olive oil
  • 1 tbsp butter olive oil
  • 1 tbsp garlic olive oil
  • 1 tbsp corriander chutney
  • salt & pepper to taste

salad ingredients

  • greens (our supply was fairly bereft … some arugula and spinach)
  • two hard boiled eggs
  • thinly sliced cucumber
  • thinly sliced tomato
  • crispy bacon bits
  • green olives
  • orange slices

method for burgers

combine the ground lamb and spices in a bowl. incorporate thoroughly. form into burger patties and cook in cast iron fry pan.

method for dressing

combine avocado, lime juice, olive oils, chutney, salt and pepper in a  food processor. process until blended and smooth.

method for salad

toss greens, cucumbers and bacon.

arrange on plate along with sliced egg, sliced tomato and orange segments.

top with dressing. add fresh ground pepper to taste.



Rock n’ roll in dream soup, what’s your brand? ~ Patti Smith

Spinach & Mini Meatball Soup


  • 1/2lb ground lamb
  • 1 tbsp parsley, finely chopped
  • 1/4 tsp ground cinnamon
  • 1 1/2 tsp salt
  • 1/4 tsp freshly ground black pepper
  • 6 tbsp clarified butter
  • 2 tbsp all purpose flour
  • 6 c beef or lamb broth (The day before, I used commercial beef broth which I embodied further with oxtail pieces as I was pressed and could not quickly locate lamb bones – the beagle later enjoyed these and I skimmed the fat from the cooled broth )
  • 6 green cardamom pods, shelled and seeds slightly crushed
  • 1 lb spinach


Combine lamb, parsley, cinnamon, 1/2 tsp salt & pepper in bowl. Mix until well blended.

Form mixture in to small balls, about the size of a nutmeg seed.

In a saucepan that can accommodate all the mini meatballs in one layer, melt the clarified butter/ghee.  Cook the meatballs until all over brown, about 3 minutes.  Remove meatballs and set aside.

Add flour to saucepan and cook over med. heat, stirring until it is browned.

Pour 1c of broth into saucepan and stir, scraping the bottom of the saucepan to loosen and incorporate any bits on the bottom of the pan.

Add the contents of the saucepan and the crushed cardamom seeds to the remaining stock in a large saucepan, stirring to combine.

Heat over medium heat until it comes to a boil, about 12 minutes.  Reduce the heat to low and simmer an additional 5 minutes.

Add spinach and meatballs, additional salt if needed, and allow to heat through until the spinach is wilted.

The cardamom in the rich broth is a slightly camphorous and lemony delight with every sip and the ever-so-gentle bitterness of cinnamon in the meatballs builds on the delight.  This is a lovely soup….great during weeks when the cold weather promises to break, when a bit of  spice can warm you enough to match the trickles running in delicate rivulets along the laneway.

Eat soup. You won’t regret it.

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