Greek-style Lamb Burgers

What can I say…this one may have become one of our absolute favorites!  Hugely flavorful for not a lot of effort.  In my low-carb recipe idea search, I saw a pita-less gyro, and that gave me the idea to do a lamb burger over a Greek salad.  We topped the burger with some not-quite-tzatziki and it was delicious.  I used a Bon Appetit recipe for this, and made no changes.  Great as-is.  I kept the salad on the lower-cal side by cutting the oil substantially when I made the dressing.  We definitely didn’t miss it.



Lamb and Feta Lasagna

This month’s Cooking Light has a feature on lightened lasagnas.  Can’t beat low-cal lasagna!  Oddly enough, the lightest of the bunch was a lamb and feta.  Two things we both loved, lower-cal…that’s a winner!  I did not deviate from the recipe except to use my own tomato sauce instead of canned, and it was very good as-is…the only change I would make besides would be to add some spinach for some bulk and color.  I would stay to stick with an actual marinara/tomato sauce over just the canned crushed tomatoes – whether homemade or a jar, it will lend more flavor.  Definitely a great “light” lasagna!  This made a ton so plenty of leftovers for lunch, or a lazy cooking night…always a good thing!



Herb and Garlic Roast Lamb

This was our New Year’s Eve dinner, and it was pretty good.  I thought it was a great base (original came from Bon Appetit), but first, I undercooked it a bit and it had to go back in.  Second, I thought the herb rub was *too* herb-tastic.  Next time, I will cut back a bit on the herbs.  Recipe is with portions cut back.  We used a 2-lb butterflied boneless leg of lamb and served it with herb roasted potatoes and almond green beans.



Lamb Shanks

This was my first time making lamb shanks, and I was pretty happy with the results.  They were very flavorful and tender.  I served them with a side of savory polenta and garlic green beans and purple potatoes…made for a very festive meal!  It also made some very nice lamb stock when finished.