Tag Archives: lamb

BBQ These 30-Minute Low-Carb Mint Lamb Burgers for Dinner Tonight

“This heavenly, satisfying burger is one of the many reasons I look forward to eating dinner at your house.” A true quote from my dear mother, who is also happy being my guinea pig whenever I’m testing meat recipes. These juicy, hot off the grill, zesty mint lamb burgers will have your mouth watering before they even hit your plate. Added bonus: they’re low-carb and can be made in 30 minutes!

Related: Satisfying Weeknight Recipes Where Veggies Replace Carbs

Zesty Mint Lettuce Lamb Burgers

Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 4 burgers

Ingredients:

Burger
1 lb (454 g) ground lamb
3 cloves garlic, minced
1 Tbsp (6 g) chopped mint leaves
1 shallot, minced
Juice of 1 lime
Pinch kosher salt and ground black pepper

For Serving
1 head butter lettuce
1 red pepper, sliced
1 red onion, sliced
2 cups (400 g) store-bought zucchini chips (optional)

Related: Our 80 Most Popular Burger Recipes

1. To make the burgers, fire up the grill or grill pan to medium heat. I used a grill pan for this recipe. While the grill pan is heating up, mix the ground lamb with garlic, mint, shallot, lime juice, salt and pepper. Form 4 equal-sized lamb patties.

2. Now comes the fun step: grill the lamb burgers for approximately 4 minutes per side, making sure to only turn them once. You can also enjoy listening to the lovely sizzle in the pan while these burgers are cooking.

3. When the burgers are ready, it’s building time. Layer the lamb burgers on the lettuce leaves with red peppers and onions. Serve with zucchini chips, if desired.

Want more summertime grilling recipes? These pork banh mi burgers and grilled stuffed zucchini boats are sure to impress.

Reprinted with permission from 30-Minute Low-Carb Dinners by Valerie Azinge, Page Street Publishing Co. 2020. Photo credit: Valerie Azinge, Yasaman Shafiei and Kabir Ali.

30-Minute Low-Carb Dinners, Amazon, $23.

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Greek Waffle Nachos with Spiced Lamb

This downright comforting dish combines crispy waffle fries tossed in oregano and lemon juice, piled high with gyro spiced lamb, tzatziki, tomatoes, onions, kalamata olives and feta cheese. It’s a Greek food lover’s dream made at home.

If you don’t have a spit to cook real gyro at home (and I’m assuming most of us don’t), a skillet works fine here. The ground lamb is browned with tons of spices and garlic to really give you all the flavours that come from gyro, but with none of the hassle. My only tip is to serve this hot and with lemon wedges. Squeeze the lemon over top of the lamb and fries. It gives this dish a nice brightness. Enjoy!

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Prep Time: 20 minutes
Cook Time: 25 minutes
Serves: 4

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Ingredients:

For the tzatziki:
½ English cucumber
1 cup plain Greek yogurt
1 clove garlic, minced finely
1 Tbsp chopped dill
1 Tbsp fresh lemon juice
2 pinches of salt

For the gyro spiced lamb:
1 lb (454 g) ground fatty lamb
4 cloves garlic, minced
2 tsp dried oregano
1 tsp dried thyme
¼ tsp coriander
¼ tsp cumin
1 tsp salt
¼ tsp black pepper

For the waffle fries:
1 package (22 oz or 623 g) frozen waffle fries, baked or fried as per package instructions
1 Tbsp fresh lemon juice
½ tsp dried oregano
½ tsp salt

Diced tomatoes
Sliced red onions
Crumbled feta cheese
Torn kalamata olives
Chopped dill
Lemon wedges

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Directions:

For the tzatziki:
1. Peel and cut the cucumber in half, length wise.
2. Using a spoon, scrape out the seeds of the cucumber and discard. Then grate the cucumber on the large hole of a box grater.
3. Place the grated cucumber in clean tea towel and sprinkle with a few pinches of salt. Allow the cucumber to sit and release its water.
4. After 10 minutes, pull the corners of the tea towel together and wring out as much of the water as possible.
5. Place the cucumber in a bowl and combine with the yogurt, garlic, dill, lemon juice and two pinches of salt.
6. Set aside in the fridge until you’re ready to serve.

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For the gyro spiced lamb:
1. In a large skillet over medium heat, start to brown the ground lamb while breaking it up. It will begin to release its fat.
2. After 1-2 minutes, mix in the garlic, oregano, thyme, coriander, cumin, salt and pepper.
3. Continue to brown the lamb for another 7-8 minutes until cooked through.
4. Drain off most of the excess fat from the lamb.

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For the waffle fries and plating:
1. As soon as the waffle fries come out of the oven or fryer, toss with lemon juice, oregano and salt in a large bowl.
2. Transfer the fries onto the serving dish. I used a skillet because I thought it was cool.
3. Top the fries with dollops of tzatziki. Pile the lamb on top and garnish with as much or as little diced tomatoes, sliced onions, crumbled feta, torn kalamata olives and chopped dill as desired.
4. Serve immediately with lemon wedges! Enjoy!

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100x100_Danielle-Oron Danielle is a chef, bakery owner, and food blogger who thinks she’s Korean, but is actually Israeli. Also, Danielle does not eat like a lady.

Grilled Lamb Kofta Kebabs, 2 Ways

Break out of your food routine and heat up your barbecue menu with a little help from these grilled lamb koftas. In what basically shakes out to be a Middle Eastern style burger without the bun, these juicy kabobs are made with a ton of fresh herbs and a dash of spice, before being threaded on a skewer and grilled.

Serve it as I did here with an unbelievably fresh-tasting tabbouleh salad and you’ve got a pretty stunning summer meal. While I’m aware my variation on this salad may get tabbouleh enthusi-asts furling their brow, the addition of torn grilled pitas and crunchy baked chickpeas is beyond worth venturing off the path. I fact, you just may never go back.

You can also use the same lamb mixture and shape it into mini patties for a take on the ultimate summer favourite — the almighty slider. Smear on a spoonful of hummus, some thinly sliced cucumber and stack it for an open-faced version, or open them up and stuff them, pocket style.

Cook Time: 8 minutes
Total Time: 2 hours
Makes: 9 skewers or sliders

Grilled-Lamb-Kofka

Grilled Lamb Kofta Kebabs with Tabbouleh Salad

Ingredients:
1 lbs ground lamb
1/2 large onion, minced
1/2 cup parsley, chopped
1 Tbsp olive oil
1 1/2 Tbsp harissa
1 tsp ground cumin
Black pepper

Directions:
1. In a large bowl, combine ground lamb with the rest of the ingredients. Form 1/4 cup-sized portions into an oval shape and thread onto a metal or soaked bamboo skewer. Chill in fridge for at least 1 hour.
2. Cook on a medium-heat barbecue and grill lamb kofta kabobs until cooked through, about 6-8 minutes.

Tabbouleh Salad with Baked Chickpeas and Grilled Pita

Ingredients:
1/2 cup bulgur
2 cups tomatoes, chopped
1 cup cucumber, chopped
1 cup parsley, chopped
1/4 cup mint, chopped
1/3 red onion, minced
1/4 cup sliced black olives (optional)
1/2 cup (125 ml) lemon juice
1/4 cup (60 ml) olive oil
Sea salt & black pepper to taste
2 large pieces of pita bread, grilled
1 can chickpeas, rinsed and drained
1 Tbsp harissa
Olive oil

Directions:
1. Preheat oven to 400°F. Rinse and drain chickpeas and pat dry. Toss with olive oil and harissa and bake for 40-50 minutes, stirring once at halfway point.
2. Brush pita bread with olive oil and season lightly with salt and pepper. Grill on both sides until crispy.
3. Combine bulgur and 1 cup warm water in a bowl and let soak for 10 minutes. Drain, rinse thoroughly and transfer to a large bowl along with remaining ingredients and toss to combine.

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Lamb Kofta Sliders

Ingredients:
1 lbs ground lamb
1/2 large onion, minced
1/2 cup parsley, chopped
1 Tbsp olive oil
1 1/2 Tbsp harissa
1 tsp ground cumin
black pepper

Mini pitas:
1/2 cup hummus
1/2 large cucumber, sliced thin

Directions:
1. In a large bowl, combine ground lamb with the rest of the ingredients. Form into 1/3 cup-sized patties. Chill in fridge for at least 1 hour.
2. Cook on a medium-heat barbecue and grill lamb kofta sliders until cooked through, about 6-8 minutes.
3. Meanwhile, brush mini pitas with olive oil and season lightly with salt and pepper. Grill until warmed through.
4. Spread pitas with hummus and top with sliced cucumber and lamb. Garnish with more chopped parsley and a sprinkle of harissa.

BonnieMo Bonnie Mo is a Toronto-based editor and the face behind Food Network Canada’s 1 Dish, 2 Ways column. She’s also a contributing editor over at slice.ca. For more recipe ideas, visit bonniemo.ca, or catch her on Instagram @bonniemo.