Monday, September 5, 2011

Little lamb, little innocent lamb burgers

When I came home with two nicely priced lamb loin chops the other day I knew they were too fatty to cook whole. So ground up the trimmed meat in the food processor. I decided to add add some brandade (bread and milk). Mixed in some chopped fresh rosemary, garlic, onion powder, salt and pepper and made it into two burger patties. Then a quick saute and voila!





There is certainly no reason for me to go on and on about corn on the cob. We do it very simply: steamed for 10 minutes and then coated with a bit of butter and salt (I tried pepper on mine and liked it a lot).
I posted Saturday night's supper and made an error. I wrote the post before actually cooking the meal. Both Peter and I thought we had chard in the fridge. Instead it was beet greens. Lovely things aren't they?












Peter was put in charge of making yogurt sauce, to which he added some garlic, some salt and pepper and I think that was all.



























































7 comments:

Jenn said...

Sounds delicious!! I love that you made sure to add a yogurt sauce too :)

Pam said...

I love that you steamed the corn - why haven't I ever thought of that?

Mary said...

The photos of your meal have made me hungry. It sounds like a feast. I hope you have a great day. Blessings...Mary

Velva said...

Awesome. A wonderfully prepared evening meal.
Yes, beet greens are quite lovely. As is pepper on corn on the cob.

Cheers.
Velva

Inside a British Mum's Kitchen said...

What a delicious supper - the lamb burgers look good and juicy.
Mary

Shu Han said...

haha title sounds a bit sadistic somehow. but loved the food, burgers look so plump and juicy, and I love beet greens too, esp since they usually come for free along with beetroots ;)

Chris said...

Hilariously titled post!

So what is the difference between a panade and a branade? (rhetorical question, I'll go look it up)

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