Here's a quick and easy menu to use ground lamb. We all know about the marketing campaign for pork as the other "white" meat--well, you can think of lamb as the other "red" meat.
Just like beef, the amount of saturated fat in the lamb depends upon its diet. Grassfed is lower in saturated fats. However, if you grill the lamb, you can easily drain off the saturated fat which melts when heated and is separated from the remaining meat product on top of the raised grill.
Every kitchen should have a simple burner top grill pan shown in the picture below. It's easy and quick to grill indoors, draining fat away from meat and eliminating exposure to excess carbon or chemicals from charcoal.
Ground lamb burgers
1 medium onion and 2 cloves of garlic. (Saute until soft. Set aside for topping burgers.)
1/3 lb. ground lamb per patty
Low carb, high fiber buns
Preheat grill on medium-high heat. It's ready when water sprinked on the grill sizzles.
Grill the patties, turning over once, about 5-6 minutes on each side.
Salt and pepper to taste. Top each burger with the sauteed onions and garlic. I added a little mayo on one side and Dijon mustard on the other side.
While grilling, make your side dishes. I steamed some mixed vegetables and heated up some pre-made baked beans.
A word about buns. There are excellent high fiber, low carbohydrate buns available in every supermarket now. I used whole wheat buns from Sara Lee that have 14 grams of carbohydrate per bun, of which 6 is fiber, making each bun only 8 net grams of carbohydrate. They are also low calorie at only 80 calories per bun.