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Lamb of Milk and Honey

Dean came up with the name of this recipe yesterday morning before the dish existed.  I felt compelled to immediately take up the challenge of creating something that could live up to the name.  Ground lamb seemed to be the perfect vehicle to incorporate both the milk (yogurt) and the honey.  The yogurt-mint garnish is delicious both on the lamb and mixed in with the salad on your plate.  Serve with rice (or any grain of your choice) with the pan drippings spooned over the grain.

Lamb of Milk and Honey (serves 2 with good appetites)



Lamb Patties

Mix together 1 tablespoon minced garlic, 1 tablespoon minced shallot, 1 scant teaspoon honey, 1 generous teaspoon Greek yogurt (I used lowfat), 1 teaspoon fresh squeezed lemon juice (plus pulp), 1 teaspoon sea salt,  and fresh ground pepper in a small bowl.

In a larger bowl, work the mixture into 1 pound ground lamb.

Divide the lamb mixture into four parts and form into patties.

Heat 2-3 tablespoons olive oil in a heavy guage skillet or Dutch oven.  Add lamb patties, cover, and cook on medium-low heat for 7 minutes or so. The steam will help cook the patties and keep them moist. Turn, cover and cook until center of patties are 140 degrees F. (about 15-20 minutes total cooking time).  Remove lamb patties from pan to prevent over-cooking.

 

Yogurt-Mint Garnish

Mix 1/2 cup Greek yogurt, 1 packed tablespoon plus 1 packed teaspoon finely minced fresh mint leaves, fresh lemon zest, sea salt and fresh ground pepper to taste in a small bowl.

 

Cucumber-Tomato Salad

Quarter 1 peeled cucumber lengthwise and cut into 1/2 inch pieces.  Slice 1 tomato crosswise and cut each half into 8 wedges.  Slice 1/8th red onion.  Toss together with 1 tablespoon fresh lemon juice (plus pulp), 1 tablespoon extra virgin olive oil, sea salt and fresh ground pepper to taste and 8-10 fresh mint leaves.