The Finest Compliment

I‘ve been teaching cooking classes at the local Williams-Sonoma store for a couple of months now. It’s huge fun — even more so now that I’m getting the hang of the pacing. I did a good bit of public speaking at conferences back when I was a programmer/writer/editor and I’ve always enjoyed not only explaining how things work, but having the opportunity to evangelize about things that matter to me.

It almost goes without saying that I also enjoy the compliments I receive on both my cooking and on my overall knowledge of cooking. Last night I did a class on fancy weeknight dinners using beef and lamb. When someone asked about eating rare lamb I was able to explain the issues of level of heat, duration of heat, and the heat-resistance of the most common biological contaminants. Such explanations engender confidence in the students — at least that’s what the forms they fill out at the end of each class say.

So I’ve been doing a class a week for two months and last night I got the ultimate compliments — the class was moaning with pleasure over the lamb burgers. Serious, literal groans and moans. I was grinning all over myself. Having someone say, “This lamb is delicious,” is one thing, but even better when they express pure animal pleasure.

The recipe that produced this result was an adaptation of a stuffed roast leg of lamb recipe that I didn’t have time to cook at the class. The combination of blue cheese and fresh mint with lamb is a major winner. And if you like the burgers, try the roast this Easter for a more elegant take.

Stuffed Lamb Burgers
Serves 4.

1 1/2 pounds ground lamb
4 ounces blue cheese (I recommend Point Reyes if you can find it) — at room temperature
3 tablespoons finely chopped fresh mint
2 teaspoons finely chopped fresh rosemary
3/4 teaspoon ground pepper
3/4 teaspoon salt

Divide the cheese into 4 pieces and form each into a 2-inch round.

Thoroughly combine remaining ingredients in a bowl. Divide the lamb into 4 portions and flatten into patties about 5 inches in diameter. Place a piece of cheese in the center and fold the edges of the patty up over the cheese, pressing to seal. You should end up with a patty that’s about 4 inches in diameter and 3/4 of an inch high. Place patties on a baking sheet or plate, cover with plastic wrap, and refrigerate for 30 minutes to an hour to allow burgers to set up.

Grill over medium heat for 5 – 6 minutes per side.

Serve these in pita rounds, they’re really juicy and you won’t want to lose a drop.

Technorati: Food | recipe | main dish | lamb | burger

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