Out Like a Lamb

At the farm, the fences have to be strong, have woven wire at the bottom, and be multi-strand in order to keep the sheep from getting out of their pens.

At home, I think we might have to implement the same fencing process. The girls, Tabby and Jenn, have managed to dig and push under our chain-link fence twice in the two months since they have joined our home.

I think their hobby is to break out like a lamb.

Don't they know that outside the fence their chance of getting a home-cooked meal is limited? Of course, there are more squirrels and rabbits to chase, but what about yummy lamb burgers topped with sweet caramelized onions and tangy bleu cheese? Surely, these juicy hunks of lamb would keep them from wanting out?

 Lamb Burgers with Sweet Caramelized Onions

and Bleu Cheese

(adapted from Cooking Light)

1 tablespoon olive oil

1 large onion, sliced thinly

1 teaspoon brown sugar

pinch of red pepper flakes

1/2 teaspoon salt, divided

1/4 teaspoon freshly ground black pepper

1 pound ground lamb

2 tablespoons onion, minced

2 tablespoons parsley, chopped

4 hard rolls

4 tablespoons bleu cheese, crumbled

Heat oil in a large skillet. 
Add onion and sugar to the pan; cook on low for about 10 minutes, stirring frequently.
Add 1/4 teaspoon salt.
Cook about 8 more minutes, or until tender and caramelized, stirring occasionally.
Keep warm.
Preheat broiler.
Combine remaining salt, pepper, ground lamb, minced onion, and parsley in a large bowl.
Divide lamb mixture into 4 patties, about 1/2-inch thick.
Arrange patties on the rack of a broiler pan that has been sprayed with cooking spray.
Broil 3 minutes; flip patties. 
Broil 3 additional minutes until browned on both sides.
Remove from oven and allow to stand for 3 more minutes.
Broil buns, cut sides up for about 2 minutes, until toasted.
Place lamb burgers on the bottom halves of the buns.
Top with caramelized onions and sprinkle with crumbled bleu cheese.
Cover with top halves of the buns. (Serves 4.)