I love this ground lamb recipe, because it’s so simple to prepare. The ground lamb is succulent and holds onto its natural juices in the grilling process. The feta perfectly seasons the ground lamb, while complementing the Greek flavors of the mint aioli.
- 1 lb ground
- 1/4 cup crumbled feta cheese
Heat up your grill.
Combine ground lamb with feta and a few twists of freshly ground black pepper. Form ground lamb into four patties. Use your thumb to press a dimple into the center of each ground lamb patty. Chill the ground lamb patties in the refrigerator until your grill is ready.
Grill ground lamb until an instant read thermometer registers your desired temperature (130 for medium rare, 140 for medium). Serve on a toasted bun with the mint aioli.
- 1 egg yolk
- 2 tsp fresh lemon juice
- 1/2 tsp Dijon mustard
- 1/4 cup extra-virgin olive oil
- 3 Tbsp vegetable oil
- 1/4 cup of fresh mint
- 2 garlic cloves
In a food processor or blender, blend yolk, lemon juice and mustard. In a bowl, combine two oils, and slowly add to yolk mixture until mix is emulsified.
Add fresh mint until incorporated. Mince garlic with a large pinch of salt and stir into mixture.