A food blog. Yeah, thats how I can get the word out about our grass fed lamb! In just a few short weeks, our lamb will be made available, and being a relatively small farm, the lamb supply won't be around for long.
With the kitchen remodel recently coming to a close, I couldn't think of a better time to experiment with lamb recipes, including my new favorite
Lamburgers.
There are two parts to this meal. First, there is the tzatziki sauce. A simple greek yogurt sauce, it is truly what takes savory lamb to another level. 1 cup yogurt, 1/2 cucumber diced, 2 tsp lemon juice, 2 tsp fresh mint, 1 clove of garlic minced and salt and pepper to taste.
Secondly, the lamburgers themselves. Take 1 pound of lean, grass fed ground lamb (available through
http://www.windyknobfarms.com/) and with it mix in the following: 1/4 cup minced onion, 1/4 fresh parsley, salt and pepper to taste. Now this time of year you can certainly grill them outdoors, or as I chose, broil them on a foil lined baking sheet for about 3 to 4 minutes per side.
Finally, brown both sides of your whole wheat pita bread and stuff with romaine lettuce. Place two "burgers" in a pita pocket (now halved) and top with a helping share of tzatziki sauce and cherry tomatoes.
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| Whole wheat grilled pita and grass fed lamburger |
Grass fed meats are becoming a regular on grocery lists all across the country. But finding local lamb, let alone grass fed, in this area is sometimes a feat in and of itself. Windy Knob Farms is pleased to provide grass fed lamb below market prices. This lamb is born and raised right here in Northport Michigan and processed at a USDA certified facility just outside of Traverse City. Support your farms and support your community, all while gaining the health benefits of grass fed lamb. Contact us today to place your whole or half order, and you too can be grilling lamb yet this summer!
