Ground Lamb Burgers with a Sweet Leek, Fennel and Sundried Tomato Confit

The blogger stands, yet again, in front of the refrigerator.

Ingredients present themselves.

Ground lamb.

Pancetta.

Fennel.

Prosciutto.

Leeks.

A light bulb goes off over said blogger’s head.

A bit of chopping, a bit of sautéing, a glass of wine, Joni Mitchell sings softly in the background.

A pretty damn good meal for a weeknight appears on the plate.

The blogger smiles.


Ground Lamb Burgers with a Sweet Leek, Fennel and Sundried Tomato Confit


1 lb ground lamb
2 ounce pancetta, chopped
2 ounces prosciutto, chopped
Coarse salt and freshly ground black pepper
Juice of 1 lemon
1 tsp crushed red pepper flakes

Combine lamb, prosciutto and pancetta in bowl and season with salt and freshly ground black pepper. Add red pepper flakes and lemon juice and mix well. Form into nice sized patties and let sit thirty minutes.

1 small leek, rinsed well and chopped
3 fat garlic cloves, smashed and chopped
1 small fennel bulb, sliced
1/3 cup chopped sundried tomatoes in oil
¼ cup roasted chicken stock

In a large skillet over medium heat, add a couple of swirls of extra virgin olive oil and when the oil shimmers, add the leeks and cook until soft, about 10 minutes. Add the fennel and garlic and cook another 10 minutes, adjusting the heat so they do not burn. Raise the heat and add the chicken stock and after it cooks down add the sundried tomatoes. Keep warm over low heat.

In heavy skillet over medium to medium high heat add a swirl of extra virgin olive oil. When it shimmers, add the lamb burgers and cook about 8 minutes, or until browned. Flip the burgers and cook until done to your taste, about 8 minutes for medium, 10 for well done.

Plate the burgers, top with the confit and enjoy.

Makes 3 good sized portions.

Click here for a printable recipe!

One Year Ago on Feeding Groom

Ground Lamb Burgers with a Sweet Leek, Fennel and Sundried Tomato Confit

Grilled Scallops with Prosciutto, Leeks and Red Pepper

I’ve got seafood on the brain.

It could be that vacation is coming up very soon and I’m practicing all the recipes I want to do at the beach. Or it could be that all the rain that’s falling in Tennessee is reminding me of the ocean.

Or it just could be that we love seafood.

So, okay. Clams one night. Scallops the next.

That’s cool.

Then again, I am quite fond of the pig.

It could be all that pork belly floating around the blog world these days that’s got me much more into Porky than ever before. I haven’t tried the belly yet, but it’s on my to do list.

Chorizo one night . Prosciutto the next.

I’m seeing a pattern here.

And when the pig and seafood get together it’s a marriage made in heaven. Two nights in a row.

Grilling scallops was the plan tonight, but rain changed the outdoor action, so the handy dandy grill pan came to the rescue.

Prosciutto is crisped to perfection to be used as a garnish for the grilled scallops. Garlicky leek and red bell pepper saute on top of buttery spinach as a base for the sweet seafood.

Surf and turf takes on a new meaning.

Maybe I’ll do salmon and pancetta tomorrow…hmmmm….

Grilled Scallops with Crispy Prosciutto, Leeks and Red Pepper

6 large sea scallops
4 fat cloves garlic, chopped
1 large red bell pepper, diced
2 leeks, cleaned, light green to white parts only, diced
About a pound of fresh spinach, cleaned
¼ lb prosciutto, diced
1 tbsp butter
A couple of good swirls extra virgin olive oil

Heat a cast iron skillet and add a couple of good swirls of extra virgin olive oil. Add prosciutto and cook about 8-10 minutes til crispy. Remove from pan and drain on paper towels. Add leeks to the pan and saute five minutes, then the red bell pepper and garlic. Cook ten minutes until very soft and golden. Remove from pan and season with coarsely ground black pepper.

Grill scallops about 4 minutes per side depending on how big they are. While scallops are cooking, cook spinach. Put rinsed spinach in a hot skillet and cover for five minutes, remove the top and cook til wilted and water evaporates. When done add the tbsp of butter.

Plate with the spinach on the bottom, the leek and pepper mix on top of that finishing with three scallops per person. Sprinkle prosciutto over all and serve.

Serves 2 generously.

Grilled Scallops with Prosciutto, Leeks and Red Pepper