Since I am slightly demanding about being pampered on Mother’s Day (read: I want someone else to get up and make me coffee and I’m not cooking dinner that day), I feel the least I can do is make Pat anything he wants for dinner on Father’s Day, even if it’s something I don’t like, like lamb.
Pat & Edie are both fans of lamb. Me? I don’t care for it. I have tried it numerous ways over the years and it just does not appeal to me. Since I do most of the shopping and cooking around here, we tend to eat what I like, which means no lamb, except for special requests on days like Father’s Day and birthdays.
Not too long ago, I had seen a post on E.A.T. for lamb burgers that Tim said (and I quote directly) “If you have shied away from lamb, this is a good recipe that has training wheels.” So when the request came in for lamb, I immediately thought of this recipe. At the very least, I figured I’d be happy with the sides of hummus and couscous.
We opted to grill the burgers instead of cooking them on the stovetop, but otherwise, I followed Tim’s easy recipe. I whipped up some hummus, some Tzatziki, a Couscous salad and a Watermelon Feta Mint Salad which Pat dubbed “Watafet”Salad.
I liked it.
I liked the lamb. It was the cumin that did it I think. Over the years, I have found the addition of cumin almost always adds something interesting to a dish and this was no exception. We will definitely eat lamb burgers again cooked this way. Thanks Tim. You have just made my family very happy to hear we will be eating more lamb.
I also followed Tim’s side suggestions, with the addition of the watermelon salad. For the couscous, I simply tossed some fresh thyme and chives from the garden with some chopped cherry tomatoes and black olives, salt & pepper and a dash of olive oil. I’m the only person in this house who likes cucumbers, so I left them out, although they would be a good addition as well. There were some in the tzatziki, so I didn’t want to push it. As for the “Watafet Salad”, I chopped up about a quarter of a watermelon and a handful of fresh mint. I added crumbled feta, salt, pepper, lime zest, the juice of a lime and a generous dash of olive oil, tossed it all together and served it. It didn’t appear to be a salad that would keep well, so I wouldn’t make more than you can eat at the time. However, it was quick, easy and would be a great dish to carry along to a potluck.
It was a feast fit for the king of our castle.