Serious Eats: Talk
Ground Lamb help
I really wanted a nice roasted piece of lamb, but the only roasts available at Kroger were too big for my needs. I then saw a package of ground lamb which I thought might work. My intention for dinner last night was a moist, flavorful little lamb patty, nestled in my warm flatbread with fresh tzatziki sauce and thinly sliced onions. What I ended up with was a dry, unappealing puck of meat, which could not be saved even by the glorious tzatziki I had covered it with. I hadn't thought I over-cooked the patty, but I must have. Or is the nature of ground lamb such that it does not translate well into patties? I seasoned it with coriander, cinnamon, onion, garlic, and cumin -- the seasoning tasted right -- I just was unimpressed with the texture of the meat. Is ground lamb alright to be eaten on the rare side? BecauseI had little to no pink in the middle of those patties. Should I have cooked them less? Seems like an obvious question, but I don't have much experience with ground lamb. Does anybody have a good recipe for lamb-burgers they'd care to share?