| 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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