Since I’m focusing on dining al fresco this week, recipes for unusual burgers were an obvious choice. When I do eat red meat, I usually opt for flavorful, organic, pastured lamb, even when I’m making burgers. Fortunately, I’ve discovered that my friends enjoy this lamb burger—a lot. The unusual salmon and bison burgers previously posted on the site are a big hit, too.
Preparation of this meltingly tender roast relies more on a flamboyant approach than on complicated cooking techniques. You should serve your guests the same variety of red wine that you use in the marinade. The roast is equally successful served cold, sliced on a buffet. The Parsley and Walnut Salad is a lovely accompaniment to this dish.
Food grilled on a skewer is such a great idea that nearly every cuisine has a name for it— from kebabs to brochettes, shashlik or souvlaki. And people enjoy these little roasted bits of everything from lamb to eggplant in just as wide a variety of combinations.
