Out Like a Lamb

Have you finished your Easter Egg hunt? Demolished a giant chocolate bunny? Prepared to chow down on a leg of lamb or side of ham? How about a lamb burger instead? Who says you always have to make and do what is traditional? Could I ask any more questions?

I like the idea of a casual Easter brunch rather than a formal dinner. Lamb burgers cook quickly and are super tasty. You could serve a nice Greek salad on the side, this orzo salad or really any of these sides to round out your meal. Serve these coconut cupcakes for dessert and your Easter meal is complete...though perhaps I'm a little late. There's always Memorial day!

Lamb Burgers

1 pound ground lamb
2 teaspoons dijon mustard
2 teaspoons finely chopped mint

2 teaspoons finely chopped parsley
1 teaspoon dried oregano
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
Kosher salt and freshly ground black pepper, to taste

Feta yogurt sauce (recipe below)

4 ciabatta rolls (or preferred bun of choice), toasted

Thinly sliced cucumber

1. In a medium bowl mix the lamb, mustard, herbs, spices, and salt and pepper. Form the meat into four equal (about 1-inch thick) patties. Set aside.

2. Heat a gas or charcoal grill to medium-high (or heat a tablespoon of canola oil in a large cast-iron skillet over medium-high heat). Cook the burgers, flipping once, until browned and cooked to desired doneness, about 3 - 4 minutes per side for medium rare. Place each burger on the bottom half of a bun and top each with the yogurt sauce, cucumbers and bun top. Serves four.

Feta Yogurt Sauce

1/2 cup crumbled feta cheese

1/2 cup plain yogurt

1 1/2 tablespoons fresh lemon juice

1 teaspoon dried oregano

1 garlic clove, minced

1. Using a fork, lightly mash the feta cheese in small bowl. Stir in the remaining ingredients. Season to taste with salt and pepper. Let stand for 30 minutes to allow the flavors to develop. (Sauce can be made 2 days ahead. Cover and refrigerate.)