I’ve been so bored with dinner lately. Seriously. I’m ready to change seasons and move on already. But, the fact of the matter is that here in Ontario it’s a good 6 (or more) weeks before spring will even start and many weeks after that before we’ll have any new local produce or nice weather.
So, in the meantime, I’m going to mix it up a bit by making entrées that feel springlike but that are still hearty enough to keep us going in the cold.
First up: Yummy lamb burgers seared in a grill pan.
Moroccan Spiced Lamb Burgers
1 small onion, peeled and finely grated
1 tbsp (15 mL) finely chopped fresh mint and lemon juice
1/2 tsp (2 mL) ground cinnamon
1/2 tsp (2 mL) hot pepper sauce
1/2 tsp (2 mL) salt
1/4 tsp (1mL) pepper
1 egg, beaten
1 clove garlic, minced
1/2 cup (125 mL) fresh breadcrumbs
1 lb (500 g) lean ground lamb
2 tbsp (30 mL) vegetable oil
4 pitas, halved
Lettuce, tomato and olives, feta, etc.
Combine the onion, mint, lemon juice, cinnamon, hot pepper sauce, salt, pepper egg and garlic. Stir together until well combined. Stir in the breadcrumbs. Crumble in the ground lamb and toss gently until evenly combined. Shape into four equal-sized patties.
Heat the oil in a large grill pan set over medium heat. Add the patties. Cook, covered, turning once or twice, for 15 to 20 minutes or until cooked through. Lift out of pan and blot on a paper towel lined plate before serving. Serve in lettuce- and tomato-stuffed pita halves with feta. Makes 4 servings.
What transitional winter to spring foods are you making to stave off beef stew boredom?
