Classic Lamb Burger with Olives and Feta

At Flatout, I’m lucky because we all love “the other red meat” here, so much, it’s easy to get inspired and share lamb recipes. Lamb has an earthiness that just hits all my favorite flavor buttons, so it’s the first meat I’d choose for any “ce-lamb-ration” or holiday.

Years ago, when I bought my first house, I was young and naive. It was too much house for me, a complete broken down, turn of the century fixer upper of a house, but I was in love with its bones, its giant pocket doors that slid inside the walls (almost the only things that worked!) and most of all, its huge backyard. Living in the middle of a city made having a backyard pretty rare, so a big one was almost unheard of.

Well, let’s just say that my new backyard got broken in pretty quickly when I started working on the house. There were times when I needed the space to store lumber or materials or contractors, and there were times when I couldn’t cook in the kitchen for all the construction. (There were also times when I had no bathroom, but that’s another post altogether. Let’s just say that yard came in handy.) Come dinnertime, I’d have a friend or two over and we’d grill a lamb shoulder steak over a grate on the fire pit we’d uncovered under all the brush. After a day of manual labor, it, along with the cheap red wine, was the best meal I’d ever had. Lamb somehow always reminds me of campfires and friends, ever since. The good memories are better than the ones without plumbing!

Flatbread lends itself so well to the Mediterranean diet, as does lamb meat and all the flavors in this burger recipe, you should probably make at least two of these babies, one for you, and one for your plumber.

-Amy at Flatout