Doctor's Review: Medicine on the Move

October 22, 2017
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Grilled lamb burgers with cucumber yogurt

1 lb. (500 g) ground lamb

1 small onion, finely minced

1 farm fresh egg

½ c. (125 ml) seasoned breadcrumbs

1 tsp. (5 ml) ground cumin

salt and freshly cracked black pepper

4 whole-grain hamburger rolls

Mix the lamb with the onion, egg, breadcrumbs and cumin. Season with salt and pepper and form into 4 large patties.

Heat a grill to high and cook the patties for 6 minutes per side. Serve on rolls with the cucumber yogurt. Serves 4. Serve with Calamus Estate Winery Red (www.calamuswinery.com).

Cucumber yogurt

½ English cucumber, peeled, seeded and grated

½ c. (125 ml) plain, whole-milk yogurt

2 tsp. (10 ml) fresh verjuice (the sour juice of crab apples or of unripe fruit like apples or grapes)

2 tsp. (10 ml) fresh mint, chopped

1 small garlic clove, minced

salt and freshly cracked black pepper

Mix all ingredients together and chill.

Serve on or with lamb burgers.

Liz Black wanted to feed her family healthy food and before she knew it, she was farming. That was 20 years ago.

Today, Goshen Farm (33433 Sider Road, Wainfleet) raises lambs as naturally as possible. They’re fed by their mother for their first two months, after which crushed grains, hay and pasture grass are introduced to their diet.

The lambs roam free, grow slowly, eat naturally and are drug free.

You can find Liz at the Port Colborne, Ridgeway and Grimsby Farmers Markets, or buy direct from Goshen Farm.

This article was accurate when it was published. Please confirm rates and details directly with the companies in question.

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