So with another future person on the way, Thatboy are moving to a place with a little more space. Which means that I'm trying to be good about using up the food in our freezer and pantry before the big move next month.
This morning I took inventory of the top shelf of our freezer:
frozen chocolate covered bananas
chocolate chip bread
I'm trying to come up with creative meal ideas using these ingredients (and then I can move on to the bottom shelf - I'm trying not to get ahead of myself here.)
But when push comes to shove, I foresee Thatboy and I eating a lot of sandwiches this week - roast beef sandwiches, meatball sandwiches, and I can't think of an easier way to use up lamb than lamb burgers. Although, to be fair, quite often I don't need the extra bun associated with "burgers." Flavorful lamb patties speak for themselves.
I add a little extra to the mix- like chopped tomato and rosemary. Kind of a cross between a meatball and burger. But it adds some sweetness to a rich meat.
1/2 lb ground lamb
1/2 cup breadcrumbs
salt and pepper
1/4 cup celery, diced
1 tsp Worcestershire sauce
1 spring rosemary, finely chopped
1 tomato, peeled, seeded, and chopped
1 egg white
1 Tbsp butter
- Combine all ingredients but butter.
- Shape into patties
- Melt the butter in a skillet and fry patties 5 minutes per side.