Lemon zest, garlic, fresh parsley, a scallion and Dijon mustard liven up this simple lamb burger. Recipe below.
I WAS IN COLLEGE THE FIRST TIME I ATE LAMB. I can’t pinpoint the precise meal. My girlfriend’s family ate lamb frequently, so it could have been leg of lamb for a holiday meal. Lamb chops for a big Sunday dinner. Or ground lamb patties for a quick weeknight dinner. Whatever the case, I was immediately hooked. Continue reading “Lemony Lamb Burgers with Dijon Mustard”
Mushrooms marinated in soy sauce, brandy, garlic and Chinese five-spice powder replace half the lamb in these burgers, for a healthier, umami-rich and satisfyingly meaty meal (and yes, you can substitute ground beef for lamb). Recipe below.
Tom Robbins advises us to “Breathe properly. Stay curious. And eat your beets.” I’m not sure if I do the first and I’ve only in the last few years started doing the last, but I nail the one in the middle. Sports and actuarial tables aside, pretty much everything interests me, and I want to know more. I have what I call a magpie eye, always ready to latch on to some shiny new thing.
Which leads me to another quote—one of my favorites—by one of my favorite photographers, Walker Evans: “Stare. It is the way to educate your eye, and more. Stare, pry, listen, eavesdrop. Die knowing something. You are not here long.” I’ve said here before that I’m not a great cook. But curiosity makes my good cooking better than it might otherwise be. Continue reading “More umami, less meat: Mushroom Lamb Burger”