This delicious combination was inspired by a dish at Sapphire when lunching on the sunny patio one Father’s Day some years ago. It is a quick and easy dinner completed with a salad and steamed broccoli. (Hint: toss broccoli with about 1/2 T olive oil plus a few shakes of white wine vinegar and fresh ground pepper.)
- 1 lb. ground lamb, formed into patties
- 4 handfuls arugula
- 1 small log goat cheese, transferred to ramekin
- 1 large heirloom tomato, sliced
- 4 whole wheat/whole grain buns (ootional)
Cook lamb patties on med-high heat for 3-4 minutes each side. Serve on a bun, if desired. Set table with the accoutrements including dijon& grainy mustards, ketchup and mayo if desired.
Your favorite salad and steamed broccoli. I served it below with a sampling of two types of Kale salad from the Gelson’s deli: kale with feta and almond slivers and kale with butternut squash and pinenuts.