Nutritional Analysis per serving (4 servings)Powered by
Beef burgers are great, but every once in a while you might want something different to throw on the grill. Try this lamb burger: meaty and juicy, with loads of aromatic spices, and topped with a cooling Cucumber and Cumin Yogurt Relish that beats ketchup any day.
1Combine all of the ingredients except the bread and relish in a large bowl and mix until evenly incorporated. Form into 4 patties.
2Heat a grill pan or outdoor grill to medium (about 350°F to 450°F). Once the grill is hot, cook the burgers about 10 minutes per side, or until the juices run clear and the patties are firm to the touch.
3Place the lamb burgers on the buns, top with relish, and serve.
Beverage pairing:Green Point Shiraz, Australia. The spice and black pepper in the wine merge wonderfully with the flavors of these burgers, while the blackberry and plum notes refresh the mouth.
CHOW.com Food Editor Amy Wisniewski shares a simple technique for carving a leg of lamb. It's easier than carving a turkey! (And here are three Easter leg of lamb recipes you could practice your new carving skills on.)
Basic Boneless Roasted Leg of Lamb
A roasted boneless leg of lamb makes an impressive centerpiece for your table, but this recipe is easy enough to pull off any time. A classic gremolata perfumes the lamb; the mixture of garlic, lemon, and parsley holds its own against the strong flavor of the meat.
In the latest episode of Roots, Jason Stratton tells how he went from studying avant-garde poetry in Spain to becoming the award-winning chef of Seattle's Spinasse, Artusi, and Aragona. Roots takes a deep biographical look into the world's most influential chefs to reveal their inspirations, Ancestry.com style except not really. **UPDATE: Stratton recently announced his departure from his killer restaurants, citing a need for a sabbatical out in the great wide world. Dude is gonna read some books and nod thoughtfully at art like whoa.
What happens when chefs read the bad reviews written about them from around the web and beyond? We turned on the camera to find out.
This episode: Chef Kim Alter--now of Plum, formerly of Haven, in Oakland, California--stands up for how much food actually costs, yo.