Take 1 lb ground grass-fed lamb
Mix in ~3/4 T
Ras-el-hanout spice blend
Mix in ~1 T za’atar
(no thyme in mine, in spite of the name, so just sumac and sesame seeds)
Mix in 1 beaten egg
Form patties and
cook
Remove to plates
Tent with foil to keep
warm
Add broth to lamb
pan (1/4 cup per person)
Add sherry to lamb
pan (1/2 T per person)
Reduce to half its
volume while whisking briskly
Pour over burgers
Top with sauce
(this will probably taste better tomorrow, so make it ahead; I’ll revise this
if fresh tastes better):
¼ cup sour cream
per person
½ pack mint (about
3/8 oz) per person, minced finely
½ tsp dried thyme per
person, crushed gently
2 small slices
preserved lemon per person, minced finely
VARIATIONS:
Use Baharat blend
instead
Use preserved
mandarin orange with baharat?
Use Jerk blend
instead
Use preserved lime
with jerk?
Optional ACCOMPANIMENTS:Fresh tomatoes, sliced or diced
Avocado with fresh lemon squeezed over
Side salad in a light vinaigrette
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