Charmoula Lamb Burgers Recipes

Steps:

• Mince garlic and mash to a paste with 3/4 teaspoon salt using side of a large heavy knife. Stir together garlic paste, cumin, coriander, paprika, cinnamon, cayenne, and cilantro. Sprinkle evenly over lamb and mix with your hands until combined (do not overmix). Form lamb mixture into 4 (3/4-inch-thick) patties (4 inches in diameter).
• Cut off enough from one side of each pita to leave a 5-inch opening and open pockets. Stir together tapenade, oil, and lemon juice.
• Prepare grill for direct-heat cooking over medium-hot charcoal (medium heat for gas).
• Oil grill rack, then grill patties, covered only if using a gas grill, turning over once, 6 to 7 minutes total for medium-rare. Grill pitas, turning over once, until lightly toasted, 1 to 2 minutes total.
• Spread patties with tapenade mixture and slide into pita pockets with tomato slices.

Steps:

• Stir cumin in small skillet over medium heat until lightly toasted, about 2 minutes. Transfer to mortar. Add garlic; pound with pestle until paste forms. Transfer to bowl. Mix in cilantro and next 4 ingredients. Stir in olive oil. Season with salt and pepper. Do ahead Can be made 2 days ahead. Cover; chill. Let stand at room temperature 1 hour before serving.

Steps:

• Make the Chermoula by mixing the onion, garlic, parsley, coriander, cumin, turmeric, Harissa, lemon juice and olive oil, and leave to stand for an hour.
• Cut down into, but not through, the meat, open and flatten as much as possible.
• Spread the Chermoula onto the meat, roll it up, secure with skewers or tie with string If there is any Chermoula left over, spread it over the meat.
• Wrap the meat, leave to marinate, preferably for a day, in the fridge.
• Next day: remove the meat from the fridge at least one hour before cooking.
• Preheat oven to 375 degrees F.
• Put the meat in a roasting tray, put in the oven and after 20 minutes lower the heat to 350F Roast 35 minutes per lb or longer.
• When the meat comes out of the oven, wrap it in aluminum foil, let it rest for 20 minutes, then carve in slices and serve.

Steps:

• Using a fork, mix lamb, onion, parsley, coriander, cumin, cinnamon, salt, pepper, and 1/4 cup oil in a large bowl. Cover and chill at least 1 hour.
• Prepare grill for medium heat and oil grate. Working one at a time, open each pita pocket by cutting along seam, halfway around perimeter. Spoon filling into pitas, spreading to edges. Close, pressing on filling to seal.
• Grill pitas until filling is cooked through and bread is crisp, about 5 minutes per side.
• Do ahead: Filling can be made 8 hours ahead. Keep chilled. Pita breads can be stuffed 1 hour ahead; cover and chill.

Steps:

• Break cinnamon sticks into 1-inch pieces and finely grind in batches in an electric coffee/spice grinder with coriander, cumin, and cloves. Stir together with paprika and cayenne.
• Stir together 1/4 cup oil and 1 tablespoon garlic in a large bowl and add 25 lamb chops, tossing to coat. Season with salt and toss with 1/4 cup spice mixture and 1 cup cilantro to coat. Transfer coated lamb to sealable plastic bags and coat remaining meat in same manner. Marinate, chilled, at least 2 hours.
• Prepare grill.
• Season lamb with salt and grill in batches on an oiled rack about 4 minutes on one side, then 2 minutes on the other for medium-rare. (Alternatively, broil lamb under a preheated broiler 2 to 3 inches from heat.) Serve lamb warm or at room temperature.
• To make 6 servings:
• Follow the directions above using the following ingredient amounts:
• 1 (3-inch) cinnamon sticks
• 1 tablespoon coriander seeds
• 1 tablespoon cumin seeds
• 3 whole cloves
• 2 tablespoons paprika (not hot)
• 1/2 teaspoon cayenne
• 3 tablespoons olive oil
• 1 tablespoon finely chopped garlic
• 2 (8-rib) racks of lamb, frenched to the eye (about 2 3/4 lb. frenched)
• 4 cups chopped fresh cilantro (4 large bunches)