Greek Lamb Burgers and Going Batty

We were destined not to have a good night sleep the other night.  There is the usual noise of the dogs shaking at times and our cat sleeping by my head. She has an incredible talent for purring.  Loudly.  But you get used to the normal noises.  We weren’t getting the normal noises this night.

In the fog of my brain I heard what I thought was one of the dog peeing by the side of the bed.  Which didn’t make any sense at all.  So I dismissed it but then I realised Guinness was sniffing around the window by my side of the bed pretty intently.  At the same moment I remembered the craft bag with the jumper I’m knitting for my husband so I leapt out of bed (not a good idea for my back) and felt round and found everything dry.

So what was the sound?  The window is about 6 feet by 4 feet and has the winter plastic still on it because the window is a bit drafty.  Guinness kept alerting and sniffing at the window.  I hear what sounded like wings at first.  I was thinking a bird but there isn’t anyway for a bird to get in.  Then it sounded like a bug buzzing.  Then I heard the wings again.  So something got in.  A tiny bat.  Though big enough I still can’t figure out how it squeezed through.

Then we were stuck with how to get it out without killing it or it getting into the room past the plastic.  The end result was my husband going out through the guest room window and along the porch roof to our room to remove the screen. I sliced the plastic to unlock the window.  At this point the bat was up at the top of the window and still as could be.  I honestly thought it might have died.  Of course I was keeping my fingers crossed that his little friends wouldn’t join him and we’d wake up to a crowd of bats.  Luckily he eventually left.

We were so exhausted!  So I needed a quick meal because I just didn’t have the energy to do anything complicated.  I had some ground lamb and I was in the mood for some Greek flavours.  A burger and a salad would do the trick.

Greek lamb burgers 1 2015I’m so proud of myself.  Well I should say ourselves.  We grew herbs in pots.  Inside.  And they lived.  My skill set for gardening definitely lends to the outside bit of gardening.  One of the herbs we grew is oregano.   In a bowl chop a few cloves of garlic and add a teaspoon of fresh oregano.  Then add a couple of teaspoons of red wine vinegar and olive oil, a tablespoon or so of panko bread crumbs, and half a cup of feta cheese.  Season with salt and pepper then mix well without overworking the meat.  Form into patties.

Greek lamb burgers 2 2015While the grill is heating up mix up the tzatziki sauce and greek dressing.  Grill the burgers until they are done making sure you get a nice sear on them.

Greek lamb burgers 3 2015Throw together a quick salad and serve with the dressing and sauce.

Greek lamb burgers 4 2015

This was really good with a cabernet.  And gratefully last night was uneventful.  No more uninvited guests!

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Lamb Gyros and a Near Disaster

One of the blogs I follow, Cooking in Sens, was lamenting the lack of taste in lamb here in America because it is grain fed.  Fortunately I can get grass fed lamb in our area.  A local farmer rents pastures from various home owners and he rotates round with his crops and livestock.  It’s a great system and his lamb is always flavourful.

Don’t know why it popped into my head but for some reason I was in the mood to make gyros.  I’ve never made them and I haven’t had one in ages.  But I saw the lamb and thought now was a good as time as any!

The gyro bread is very easy to make and I found this recipe to use.

You will need:

1 cup hot but not boiling water

2 teaspoon of active or instant yeast

2 1/2 cups of flour

2 teaspoons of salt

1 tablespoon of olive oil

In the mixer add the water and yeast and let it proof for about 5 minutes.

Lamb gyro 1 2014

Add in the rest of the ingredients.

Lamb gyro 2 2014

Once the dough comes together put the mixer to medium speed to knead for about 8 minutes.  I found that the dough wasn’t kneading well enough in the mixer so I finished it by hand.  Knead until the dough comes together in a smooth ball.

Lamb gyro 3 2014

Cover and let the dough rise for an hour until it is doubled in size in a lightly greased bowl.

Lamb gyro 4 2014

Divide into 8 equal pieces on a lightly floured surface.  Cover with cling film while the pan heats to medium high.  Lightly spray with olive oil.

Lamb gyro 5 2014

Roll out the dough.  The recipe I followed said the pieces could be rolled out to 8-9 inches and be 1/4 inch thick.  Not really.  So I went with a compromise and tried to get in the middle of the measurements.  Place the first one into the pan and let cook for 30 seconds then turn over and cook for another 1-2 minutes.

Lamb gyro 6 2014

Then flip again and cook for another minute.  These have a tendency to blow up like balloons so gently press the air out as it cooks.  If you want them to be like pita then the air is ok but for this press the air out.  Once cooked keep covered with a tea towel.  Do this for all 8 pieces.

I made up the tzatziki sauce I’ve done before and then did up a marinade for the lamb using olive oil, lemon juice, garlic, oregano, rosemary, and salt and pepper.  I also sliced up some onion to grill.

And we come to the near disaster.  I got the onion on the grill with the lamb and put the extra marinade on the lamb.  Some of it dripped down and caught fire.  It was quite something.  As big a fire you can get without actually damaging the grill.  The temp gauge was well past 600F/320C.  The whole bottom of the grill was like the gates of hell.  So we removed the tank, closed the lid and let it burn out.  So I don’t have any pics of the grilling part of the meal.  So tomorrow it is on my list to scrub down the grill and get all the soot off of it.  Fortunately I didn’t ruin the lamb!  So all sorts of disasters were averted.

Once all the excitement had died down and the lamb was rested and sliced I began assembling the gyros.  Spread the tzatziki onto the gyro and layer the lamb.

Lamb gyro 7 2014

I added the onion, peppers, tomatoes, and lettuce.

Lamb gyro 8 2014

Wrap it up and enjoy!

Lamb gyro 9 2014

Preferably without any singeing of the eyebrows.  🙂