Lamb has a unique flavor and taste. I was introduced to lamb about 10 years ago and was impressed with the flavor and the benefits of the meat. Fresh pasture grass-fed lamb has about 25% more Omega 3’s and as much as 49% more ALA, the building block of Omega 3’s. It is also high in CLA’s which are anti-inflammatory and immune boosters. As with any type of clean meat that you may choose to consume, a small serving about the size of a deck of cards is plenty. This dish combines some interesting flavors and veggies. Bon Appétit!

The Sauce:

In a small bowl, add the following:

¼ cup of almond butter

1 tsp. crushed garlic

2 Tbs. olive oil

3 tbs. lemon juice

Dash of salt

Whisk briskly until well combined.

The Burgers:

In a medium bowl combine the following:

1 lb. ground grass-fed lamb

¼ onion chopped finely

½ cup chopped fresh parsley

1 tsp. cumin

1 tsp. coriander

1/8 tsp. nutmeg

½ tsp. salt

1 egg – beaten

Form into patties and cook on stove top in 2 tbsps. of coconut or grape seed oil. Cook about 4-5 minutes per side. Set aside to cool.

The Veggies:

Slice thinly, about ½ cup of red cabbage, ½ cucumber and a couple of radishes. Add 1 cup of baby kale.

Drizzle 2 tbsps. Olive oil and 2 tbsps. lemon juice over the veggies. Toss gently.

Spread a thick layer of the almond sauce on a gluten free tortilla. Lay 2 burgers on one half of the tortilla and the veggie mix on the other side. Add a few sprigs of fresh cilantro over the burgers. Fold gently and slice in 2. Serves 2 people. Enjoy!