I was thrilled to find a boneless leg of lamb at Costco for $6 a lb.
Hardly a steal, but since there's no bone, I figured it is a pretty good buy. I bought one and decided to grind some for lamb burgers using my KitchenAid Grinder attachment.
The seasonings used in the lamb burgers I made are reminiscent of a gyro (YEER'-oh). I served them in pita pockets with crispy lettuce, juicy tomato, crumbly feta cheese, and a cool cucumber yogurt sauce called tzatziki. My family thought they were delicious, and I hope "ewe" do, too!
Be a Hero Gyro BurgerAdapted from Emeril's New New Orleans Cooking
(click here to print)
1 1/2 lbs. lamb, coarsely ground (85% lean ground beef can be substituted, if desired)
2 medium shallots, minced
4 large garlic cloves, minced
2 Tbsp.fresh basil, minced (or 2 tsp. dried)
1 Tbsp. fresh thyme, minced (or 1 tsp. dried)
2 tsp. Emeril's Essence or your favorite Creole seasoning
2 tsp. ground cumin
1 tsp. chili powder
1 tsp. salt
freshly ground pepper
1 egg, beaten
Combine all ingredients and mix lightly but thoroughly. Chill for about an hour, then form in about 6 quarter-pound patties.
Preheat grill to medium. Oil a grill sheet and place burgers on it over the flame.
Cook for 5 minutes per side, flipping only once.
Serve in on a toasted onion roll or in a pita bread. Garnish as desired, but traditional gyro ingredients are lettuce, tzatziki sauce, and onions.