Rosemary Garlic Lamb Burgers Recipes

LAMB BURGERS

Steps:

• Preheat grill for medium heat and lightly oil the grate.
• Thoroughly mix ground lamb, rosemary, thyme, garlic powder, salt, and pepper together in a bowl; shape into 4 patties.
• Cook the burgers until they are beginning to firm and are hot and slightly pink in the center, about 5 minutes per side. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C). Alternately, you can cook the burgers to your desired degree of doneness. Rest burgers while assembling toppings.
• Mix mayonnaise and mustard together in a small bowl; spread 1 tablespoon of the mixture onto one side of each bun. Put a burger onto each bun and top with tomato and greens. Sandwich with remaining bun half to serve.

ROSEMARY & GARLIC LAMB BURGERS

Steps:

• Crush the garlic, rosemary, 1 tsp salt and ½ -1 tsp pepper with a pestle and mortar to make a paste. Add to the lamb and mix in well with your hands. Don't overwork the meat or you will toughen it.
• Divide the mixture into 8, then shape into round burgers. If eating now, heat a barbecue or grill and cook for about 8-10 mins, turning frequently, until cooked to your liking. Split the rolls or bread, toast lightly on one side, spread with mayo, then add the burgers and the balsamic onions, tomatoes and rocket.

ROSEMARY AND GARLIC ROAST LEG OF LAMB

Steps:

• Preheat the oven to 400 degrees F.
• Using your hands, rub the lamb all over with the lemon juice. Pat the garlic and rosemary evenly all over the surface of the meat. Season the meat with the salt and pepper and place the lamb in a roasting pan. Place the lamb in the oven and roast for 30 minutes. Reduce the oven temperature to 350 degrees F and continue to cook for about 1 hour longer for medium-rare, or until a meat thermometer inserted into the center of the roast registers about 145 degrees F to 150 degrees F (be careful that the thermometer does not touch the bone.) Remove lamb from pan and allow to rest for 10 to 15 minutes before carving.
• Position the roasting pan over your stove burners. Add mixed herbs and onions to pan, and stir to combine with pan drippings. Add chicken stock and wine to deglaze the pan, scraping the bottom with a wooden spoon to release any fond. Reduce over high heat until sauce consistency. Strain before serving, if desired. Slice lamb and serve with sauce drizzled over the top.

ROSEMARY'S BURGER

Steps:

• Preheat a grill for high heat.
• In a medium bowl, mix together the ground beef, rosemary, salt, pepper and garlic powder. Divide the mixture into four parts and form into balls. Make an indention in the center of each one, and place a tablespoon of butter in the hole. Mold the meat around the butter, and flatten into a patty.
• Lightly oil the grilling surface, and place burgers on the preheated grill. Cook for 5 to 10 minutes on each side, until well done.

ROSEMARY AND GARLIC LAMB CHOPS

Steps:

• Combine first 5 ingredients in processor; blend until garlic is finely chopped. Coat chops with garlic mixture. Arrange chops in single layer on baking sheet. (Can be made 8 hours ahead. Cover; chill.)
• Preheat broiler. Watching closely, broil lamb 4 to 5 inches from heat source until cooked to desired doneness, about 3 minutes per side for medium-rare. Transfer 3 chops to each plate and serve.

CHAMPION LAMB BURGERS

Steps:

• In a large skillet, saute onions in oil until tender. Add the vinegar, rosemary, sugar, mustard, salt and pepper; cook 5 minutes longer. Keep warm., Crumble lamb into a large bowl; sprinkle with garlic, salt and pepper and mix well. Shape into six patties. Grill burgers, covered, over medium heat or broil 4 in. from the heat for 4-6 minutes on each side or until a thermometer reads 160° and juices run clear., Brush pita pockets with oil; lightly grill on both sides. Serve burgers in pita pockets with lettuce and onions.