Succulence of the Lambs

Succulence of the Lambs

Bibbins, Jennie
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On warm summer nights, there’s nothing better than a big, juicy burger. But if you’re looking for something a little different than a standard beef patty, how about lamb? With a Mediterranean twist, this burger has been a lunchtime hit all season at Olive B’s. Try it on your grill this summer and serve it alongside hummus, pita chips, and tabouli salad.

Jennie Bibbins and her husband Chef Warren Bibbins own Olive B's Big Sky Bistro. They can be found there every day except Sunday afternoons when they take the big boss, Olive B, fishing. 

Olive B’s Big Sky Bistro Lamb Burger Recipe (serves 6)

2 lbs. ground lamb

8 oz. crumbled Feta cheese

2 tbsp. roasted garlic

2 tbsp. onion powder

1 tsp. white pepper

2 tbsp. fresh chopped mint

1/2 cup chopped kalamata olives

1 tbsp. dry rosemary

1 tsp. dry oregano

1 tsp. dry thyme

1 tsp. black pepper

Mix all spices, olives, and feta cheese into ground lamb until well combined. Portion into six-ounce patties. Grill to desired temperature. Top with cumin yogurt. Serve on warm hamburger buns.

 

Cumin Yogurt

1 cup yogurt

1 tbsp. fresh garlic

1/2 tsp. curry powder

1 tbsp. cumin powder

Juice of one lime

1/2 tsp. black pepper 

Assemble all spices and lime juice, mix into yogurt, and chill. 

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