Eating Parker: Feta lamburgers

For more about our 4-H lamb, Parker, see the first installment of Eating Parker.

Tonight I made use of our first package of ground lamb, to make grilled lamburgers with integral feta cheese. Into a pound of ground lamb, I incorporated some red wine vinegar, dried oregano, cinnamon, cumin, hot red pepper flakes, salt, pepper, and feta cheese.

I shaped the mixture into three patties, and since I was eating by myself, I returned two to the refrigerator. For a side, I sliced a Yukon Gold potato, tossed it in oil, salt, pepper, and herbs, and grilled the slices over direct medium heat. When the potatoes were nearly done, I grilled my lamb patty over direct medium-high heat; after turning, I topped it with a slice of roasted red pepper.

The burger was cooked to medium, and was tender and well-flavored. It was, however, a little salty. I failed to account for the feta’s saltiness when seasoning the meat.

The wine pairing for dinner was a half-bottle of 2001 Vieux-Télégraphe Châteauneuf-du-Pape “La Crau.” It was a good wine, but not as exciting as I’d hoped. It didn’t taste much different to me than a good Côtes du Rhône. My note follows:

Cork intact with seepage along bottom third. Decanted off moderate sediment. Clear cherry red. Restrained, clean nose of sweet red fruit, sandalwood, herbes de Provence. Palate dominated by red berries, iodine, a hint of leather. Well-balanced, but not as much there as I would like. (89 points)