This Sunday is Father’s Day for us here in the States as well as Argentina, Antigua, Bahamas, Bangladesh, Barbados, Belize, Bulgaria, Canada, Chile, People’s Republic of China, Colombia, Costa Rica, Cuba, Cyprus, Czech Republic, Ecuador, Ethiopia, France, Ghana, Greece, Guyana, Hong Kong, Hungary, India, Ireland, Jamaica, Japan, Malaysia, Malta, Mauritius, Myanmar, Mexico, Netherlands, Pakistan, Panama, Paraguay, Peru, Philippines, Puerto Rico, Saint Vincent and the Grenadines, Singapore, Slovakia, South Africa, Sri Lanka, Switzerland, Trinidad and Tobago, Turkey, United Kingdom, us–United States, Ukraine, Venezuela, Zimbabwe.
Bet you didn’t know that did you?
In honor of my Irish Dad there was only one dish I was going to cook this weekend and that’s the old reliable Irish staple……lamb.
Sunday also marks the official start of summer so I thought I’d give you a great recipe if you plan on cracking out your grill this weekend. You don’t obviously need the grill, a grill pan works just as well but the flavor you’ll get from the barbecue is definitely worth it. Don’t have a grill yet? Makes a great Father’s Day gift!
1 1/2 lbs. minced lamb (6 x 5-6 oz burgers)
3 tbsp fresh mint – chopped
1 large shallot – minced
1 garlic clove – minced
1/4 cup shredded carrot
1 egg white
1 tsp ground cumin
1 tsp turmeric
1 tsp allspice
1/2 tsp salt
1/2 tsp ground black pepper
Put all the above in a large mixing bowl and (with clean hands) mix thoroughly incorporating all the ingredients together. Roll each burger into 6 oz burgers and lay on foiled tray until ready to cook. Preheat indoor grill pan or outdoor grill on high for 5 minutes.
6 ozs fat free plain yogurt
1 tbsp fresh mint – chopped
1/4 cup peeled, diced cucumber
1 tsp fresh lemon zest
pinch of S&P
Mix all Raita ingredients together in bowl and refrigerate until ready to serve.
To finish: Grill burgers as normal to desired temperature and serve with mint raita.
All recipes are made with the finest quality farmers market whole foods, natural and non-processed ingredients.
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