In a medium bowl combine all ingredients except pita bread rounds. Shape into eight 1/2-inch thick patties; place on a foil-lined baking sheet. Broil 4 inches from heat 6 to 9 minutes or until done (an instant-read thermometer inserted horizontally into patties registers 165 degrees F), turning once. Place 2 patties on each pita; top with Watermelon-Feta Salad. If desired, sprinkle with mint leaves. Fold over to eat.
Yield: 1 -1/3cups
1 cup chopped seedless watermelon
1/4 c. crumbed feta cheese (1 oz.)
2 Tbsp. finely chopped red onion
1 Tbsp. snipped fresh mint
1 Tbsp. lemon juice
1 tsp. olive oil
In a small bowl combine watermelon, cheese, onion, mint, lemon juice and oil. Toss gently to coat.
2 1/2 pounds best end of lamb neck, cut into large pieces
7 carrots, chopped lengthways into 2-inch pieces
2 tablespoons pearl barley
5 cups chicken stock, recipe follows
Salt (recommended: Fleur du Sel)
Freshly ground black pepper
1 bouquet garni (parsley, thyme, and bay leaf)
12 medium potatoes
1 bunch parsley, leaves finely chopped
1 bunch chives
Serving Suggestion: Herb Butter*
In a large heavy-bottomed saucepan, cook the onions in oil and butter, on medium-high heat until they are translucent. Add the dried thyme and stir. Add the lamb and brown on a high heat to seal in juices. Add carrots, and pearl barley. Pour in the chicken stock so that it almost covers the meat and vegetables. Season with salt and pepper, and add Bouquet garni. Cover and cook on low heat for 2 hours, being careful not to boil. Place potatoes on top of the stew, cover and cook for 30 minutes until the meat is falling beautifully off the bones and the potatoes are fork tender.
Serve the stew in large flat soup bowls, and drizzle herb butter over the potatoes or garnish with parsley and chives.
4 cups water
3 stalks celery, roughly chopped
Salt and freshly ground black pepper
Preheat the stockpot. Combine ingredients in a large heavy-bottomed saucepan and cover with water. Bring to boil and simmer for approximately 30 minutes. Then let it cool down and skim off the fat
1 stick butter
1 small bunch parsley, finely chopped
1 small bunch chives, finely chopped
1 sprig thyme
Melt butter in a small saucepan. Add parsley, chives and thyme.
3 sprigs each fresh rosermary, thyme, and sage, coarsely chopped*
Juice and finely grated peel of 1 orange
Preheat oven to 450 degrees F. Using a sharp knife, pierce lamb and insert the anchovy pieces and garlic slivers in the slits; season with salt and black pepper. Transfer to a small roasting pan filled with about 1 cup water.
In a medium bowl toss potatoes with 1 Tbsp. of the olive oil; scatter around lamb. In the same bowl toss zucchini with remaining olive oil; set aside. Cook 20 minutes. Remove pan from oven; add zucchini and herbs to roasting pan. Reduce heat to 350 degrees F. Return pan to oven; cook 1 to 1-1/2 hours more, spooning over pan juices occasionally, until temperature reaches 135 degrees F when tested with an instant-read thermometer. Remove pan from oven. Cover; let rest 10 minutes.
Transfer lamb and vegetables to a serving platter. Meanwhile, add orange juice and peel to juices in the roasting pan. Cook and stir over medium heat 3 to 4 minutes until liquid is reduced by half (about 1/2 cup). Sprinkle with white pepper to taste. Serve with sauce and orange wedges, if desired.