Lamb Burger with a Twist

After all those fish and fowl dinners, I longed for unadulterated red meat. Medium-rare lamb burger was the perfect choice. I always buy freshly ground meat in the late afternoon. This way, the meat retains its moisture and red color. Instead of serving the burgers on a bun, I used English muffins, lightly toasted, spread with butter.

To stay in the Indian mode, I followed Madhjur Jaffrey’s recipe for Potato Chaat. The advantage of this dish is threefold: it tastes terrific, goes well with lamb, and has to be made in advance. 

Menu

Lamb Burger
Cole Slaw
Potato Chaat
Wine: Crozes- Hermitage Michel Poinard 2007
Dessert: Chocolate Frozen Yoghurt

Recipe Potato Chaat

½ pound red potatoes, boiled, allowed to cool, and peeled (do not refrigerate)
Salt & freshly ground pepper
Cayenne pepper
Cumin seeds, roasted and ground
Lemon juice
Opt. Cilantro, chopped

Cut the peeled potatoes into thin slices. Put into a bowl together with the rest of the ingredients and mix well. (Start with small amounts of spices and adjust accordingly). Garnish with chopped cilantro.

Crozes Hermitage, a lesser cousin of the noble Hermitage, added to the enjoyment of this multi ethnic meal.