Mes Amis, today we celebrate the ram! On 5 Thermidor, I have made lamb burgers using Hugh Fearnly-Whittingstall‘s delicious recipe. This dish is in heavy rotation and is always a delight.

If you’re in the market for a bleak, existentially devastating novel about sheep herding in Iceland, may I recommend Independent People by Halldór Laxness?

Lamb Burgers (makes 2-3 burgers)

2 lbs ground lamb

1 cucumber, sliced

romaine lettuce

slices of red onion

pitas

Spice mixture 

1 tsp ground cumin

1 tsp ground coriander

1 tsp fennel seeds

1 tsp black peppercorns

1 tsp ground cinnamon

pinch of cayenne

3 tsp paprika

1 garlic clove

2 tsp salt

Yogurt 

1/2 tsp cumin seeds

1/2 tsp coriander seeds

1/2 tsp sesame seeds

1 cup full-fat Greek yogurt

1 clove garlic, minced

handful of mint leaves, julianned

pinch of salt

First, grind all the ingredients for the spice mixture in a spice grinder or mortar and pestle. Add to the lamb and mix together. Form the patties and ready the grill or pan for stovetop cooking. Test a small sample of the lamb by cooking a wee patty.

For the spiced yogurt, grind the cumin and coriander seeds and add to the yogurt along with the rest of the ingredients.

Grill or cook the burger to your level of doneness. In my opinion, these lamb burgers take a little longer to cook than beef burgers. Serve with the lettuce, cucumber, onion and yogurt on a pita. Enjoy!