(C) The Part Time Chef
There are many benefits to purchasing locally raised meat in bulk. You support local farmers and small businesses. You know where your food is coming from. You can choose sustainably produced products raised without hormones and antibiotics.
However, sometimes the benefit is much more basic: the option to grab a great ingredient out of the freezer and whip up an impromptu Mediterranean-inspired lunch just in time for kick off.
This recipe utlilizes many of the vegetables and herbs available in central Indiana during this time of year. If you do not have something growing in your own garden, try the farmers' market (Broadripple is still up and running) or look for road-side stands.
1 1/2 lbs. ground lamb
3 medium leaves of Swiss chard, stems removed and reserved for beans, leaves cut into fine ribbons
1 red chili, finely diced
1 T. rosemary, finely chopped
2 tsp. oregano, finely chopped
3 T. kalamata olives, finely chopped
3 T. basil, sliced into fine ribbons
4 sesame hoagie rolls
Greek green beans
Combine lamb through salt in a large bowl. Mix together thoroughly (with your hands is best) but don't obliterate the meat. Pat into 4 rectangular shaped patties.
Heat grill on high heat until about 400 degrees. Grill patties over direct heat about 4-5 minutes per side, or until desired doneness.
Toast buns for a few seconds on the cut side, then spread with mayonnaise, sprinkle with basil, and top each with a patty.
Serve with Greek green beans.
For more info: contact Keri, the Part Time Chef, at firstname.lastname@example.org.