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magazine curried lamb burgers with grilled vegetables and mint raita
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As the lamb cooks inside the pita, the fat will render into the bread, creating a crunchy, compact, vibrantly flavored meat pie that’s unlike any burger you’ve ever had.
4.0
(3.97)
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You’ll love this spiced alterna-burger with its fresh finishes; kids will love the handheld dinner.
4.0
(4.13)
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This rich and juicy lamb burger is bliss.
5.0
(5)
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At Rioja, in Denver, half of the bacon is replaced with ground fatback, a step that makes this excellent burger even better.
3.7
(3.65)
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You don’t need a roaring-hot grill for this lamb chops recipe. Grilling them over moderate heat will allow some of the fat to soften and render.
3.0
(3)
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In this hands-off recipe, spareribs seasoned in a blend of curry powder, ginger, garlic, and lime zest are slow cooked until falling-off-the-bone tender.
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4.0
(3.8)
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Marinated, grilled, and paired with tender carrots and a simple feta-mint condiment, these lamb skewers are the answer when you're looking for big flavor. For the most tender results, use meat cut from the top round of the leg of lamb, or trim around the connective tissue of a butterflied leg to get to the leaner meat.
4.0
(3.88)
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5.0
(5)
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Lamb chops need enough time on the grill to let the fat render, so keep movin’ ‘em around.
5.0
(5)
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The texture of the raw meatballs is very soft. Don’t worry; it’s the reason they’re so tender when cooked. This dish comes from Mr. Curry, a Brooklyn pop-up from chef Rebecca Collerton that celebrates the rich Indian food scene of England, where she grew up.
4.3
(4.34)
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Tagine-inspired flavors, saucy lamb, and crunchy raw carrot salad—what’s not to love?
5.0
(4.87)
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