Oh man are these Lamb Burgers with Fennel Jam and Goat’s Cheese good, yum!



Fennel Jam:

1 tablespoon olive oil

1 fennel bulb, julienned

1 onion, julienned

1 clove garlic, minced

2 tablespoon white wine

2 tablespoons brown sugar

salt and pepper, to taste

Lamb Burger:

2 tablespoons olive oil

1 large onion,  minced

2 cloves garlic, minced

2 lbs. ground lamb

2 tsp. fresh oregano

1 tsp. fresh thyme

1/2 tsp. black pepper

salt, to taste

6 onion rolls

3/4 cup soft mild goat cheese

1 tomato, sliced

1/2 red onion, thinly sliced

Fennel Jam:

In a large saute pan heat the olive and add the fennel and the onion. Saute until caramelized, about 15-25 minutes. Toss as it caramelizes. Once caramelized, place in a bowl of a food processor fitted with a metal blade and puree. Add the puree back to the saute pan along with the garlic, brown sugar, wine and salt and pepper; cook until thickened. Adjust seasonings , if needed. Set aside.


In a saute pan, heat 1 tablespoon of olive oil and add the onions and garlic and cook until fragrant. Do not burn garlic. Set aside to cool. In a large bowl add the oregano, thyme, pepper and salt. Once the onion mixture is cooled add to the bowl with the lamb. Mix together well; form into 6 burger patties. Heat cast iron pan with 1 tablespoon olive oil  and sear the burgers about 4 minutes per side. When the burgers have 1 minute left on final side top with goat’s cheese and sliced red onions, cover for final minute.

Spread the bottom half of buns with fennel jam. Top with burger then place the tomatoes on top of the onions and goat’s cheese. Serve warm.

Spring equals lamb.



1 small stick cinnamon

1 tablespoon whole coriander seeds

1 tablespoon cumin seeds

2 whole allspice

2 tablespoons sweet paprika

1/2 tsp. cayenne

2 tsp. brown sugar

1/3 cup olive oil

2 tablespoons minced garlic

2 trimmed 8 bone lamb racks

1 cup finely chopped parsley

3 tablespoons finely chopped mint

In a spice/ coffee grinder, add the cinnamon stick and remaining dry spices. Grind until fine. In a bowl combine the olive oil and garlic; stir in the spice blend. Coat the racks with the mixture and then parsley and mint. Cover and allow to marinate for 2-8 hours in the refrigerator.

Heat the grill to medium high heat. Grill until medium rare. Remove from grill and allow to rest for 10 minutes covered with foil. Slice into 2 bone chops.