I need a new recipe for lamb burgers/patties. The one I used last was an absolutely delicious kofta-style recipe from Martha Stewart with garlic, onions, cayenne pepper, and coriander powder. I’d like a recipe that is a...

Refreshing, with a nice kick of heat.

Tonight I made lamb burgers: ground lamb from Whole Foods, chopped parsley, italian bread soaked in milk and squeezed out, and a generous amount of egg. Because I was making only four burgers, one large egg made the mixture...

Moroccan kefta meets backyard barbecue.

A natural pairing of lamb and Moroccan spices.

I remember recently seeing a lovely recipe for lamb burgers somewhere – it may have be a Mark Bittman thing in the NY Times, or maybe not. Anyway I seem to recall mint and some middle-eastern spices in it. Anyone have a...

Roasted, with a lemon-herb rub.

Lamb is the best meat for Cabs, Pinots, and Rhône-style reds.

Marinated with rosemary and thyme.

Aromatic, spicy, and perfect for blustery fall weather.

This decadent burger is a fine-dining, three-course meal served up on a fresh kaiser roll.

The road to proxy-patty glory is paved with textured vegetable protein.

Mediterranean flavors liven up an easy party appetizer.

Warm lamb sausages and cool grape relish form tasty juxtapositions of savory and sweet, hot and cold.

A welcome twist on the classic combo of mint jelly and lamb, this dish is finished with a bright mint pesto.