The herbs in the greenhouse are growing like mad in this current Mediterranean heat. I’ve got masses of coriander and basil at the moment and lots of other things.
We’ve still got many huge heads of garlic on plaits from last season’s bumper crop (variety ‘Vallelado’ from The Garlic Farm on the Isle of Wight).
Earlier today George at Staffield Farm Meats in Penrith minced me some lovely lean lamb. So, I’m thinking what to grill on the barbecue tonight. It’s going to be Middle Eastern Lamb Burgers with my Fruity Tomato Chutney on the side, the burger with chutney packed into a folded flatbread or pitta pocket, served perhaps with a tomato and red onion salad with lots of basil from aforementioned herb harvest.
750g best minced lamb
1 finely chopped red onion
2 garlic cloves, peeled and crushed
A good handful of coriander leaves, finely chopped
2 teaspoons cumin seeds
1 teaspoon ground coriander
1 teaspoon ground cinnamon
A pinch of ground allspice
1 teaspoon sea salt and several twists of the pepper mill (black pepper)
Put all the ingredients in a large bowl and mix thoroughly
Shape into patties the size you like and flatten them a little. Let them rest on a plate in the fridge for an hour or so to firm up. Light the barbecue.
Using only half of the barbecue, let the coals go white. Grill the burgers indirectly (to the side of the coals) until nicely brown but not charred. Keep the burgers and flatbreads somewhere warm for a few minutes while you make a quick salad.
Take a mixture of eight or so heritage tomatoes, sliced and laid on a large plate with one finely sliced red onion on top. Drizzle with good olive oil and sea salt. Sprinkle with quite a lot of fresh basil leaves.
A glass or two of something red and fairly rustic goes well with this – perhaps a Chianti Classico.