We’re quickly learning that the lamb in Scotland is as fresh and more affordable than the local beef. It’s equally tasty, too, being a little gamey and very tender.
Ground lamb here is called lamb mince and, thanks to Hugh Fearnley-Whittingstall’s The River Cottage Meat Book for a little inspiration, it makes delicious burgers. The lamb is marinated for about an hour in lemon, garlic and herbs, hence the souvlaki in the title.
The burgers here are shown with sweet potato fries, but roasted broccoli and bacon or roasted spiced cauliflower would be just as good. Round it out with a fresh green salad and you have an easy weeknight meal.
1 pound ground lamb
1 garlic clove
1 teaspoon dried oregano
1 bay leaf
1 teaspoon olive oil
Kosher salt and freshly ground black pepper, to taste
1. Place the lamb in a medium bowl. Add the zest and juice of 1/2 the lemon. Mince the garlic, crush the herbs, and add them to the bowl. Drizzle over the olive oil and mix everything well with your hands. Cover and refrigerate for an hour before proceeding.
2. Form the lamb mixture into patties. Sprinkle with the salt and pepper. Grill them (outdoors is best) over medium heat, about 4 – 5 minutes per side. Lamb will become dry if overcooked so try not to take them beyond 140°. Serve with fries or veggies of your choice.