I am still amidst my love affair with lamb.  I am actually beginning to believe that this is really no tryst at all, but a long term relationship into which I have entered.

The intricacy of flavor is deep, immense, different – I find so much about each morsel to be so abundantly more complex than other cuts and varieties.  Exquisite.

I actually cannot take credit for the melt-in-your-mouth delight of these burgers.  Typically I detest “frozen foods.”  However, these burgers from Atkins Ranch (New Zealand pasture-raised and grass-fed, of course) were truly amazing.  Not only is the meat high caliber – I believe it’s in the seasonings.  Cumin, fennel, garlic, orange peel, mustard, and dried plums….

The veggie mash, though – it’s all mine.  I’ll definitely take credit for that!

Grilled Lamb Patties and Veggie Mash

2 Atkins Ranch California Style Lamb Patties

1 c. organic baby carrots
1/2 head cauliflower
1 large glob Dijon mustard
plenty of sea salt
1/2 tsp. ground nutmeg

Fire up the grill and cook the patties just so – Meanwhile, bring a medium pot of water to a boil, adding veggies to a steam basket.  Steam the veggies until soft.  Transfer to food processor with a good size glob of Dijon, great salt and nutmeg.  Whir until smooth.

Serve burgers atop a giant scoop of the veggie mash.  To really spice things up – sprinkle with a dash of the finest ground cinnamon around and freshly chopped rosemary.  You’ll love it!