| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Essnce07 | 2 | servings | |
INGREDIENTS
| 3/4 | lb | Ground lamb -; (90% lean) |
| 1/4 | c | Yogurt |
| 1/2 | ts | Cumin |
| 1 | tb | Chopped rosemary |
| Salt; to taste | ||
| Freshly-ground black pepper; to taste | ||
| 2 | Pita bread rounds | |
| Oil | ||
| 2 | sl | Red onion |
| 2 | tb | Crumbled feta cheese |
| 2 | tb | Rough-chopped Kalamata olives |
| 2 | Sprigs Rosemary; for garnish |
INSTRUCTIONS
Preheat barbecue or grill. In a mixing bowl combine lamb, yogurt, cumin, chopped rosemary, salt and pepper. Divide into two equal portions and form into two 3/4-inch thick patties. Grill burgers about 15 minutes, turning once. Brush pita bread with olive oil and grill until browned on both sides. To serve, top pita with a burger, onion, feta cheese and olives. Burn rosemary sprigs for show, if you wish. This recipe yields 2 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2135 broadcast 05-26-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net 06-05-1997 Recipe by: Emeril Lagasse Converted by MM_Buster v2.0l.
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