Photo by Gayla J. Ressel

Lamb Patty

  • 5 lbs Local Organic Ground Lamb
  • ½ cup Rosemary Pesto
  • ¼ cup diced dried apricots

Mix together and then form into 6oz patties and grill. Top with slices of your favorite blue cheese and keep on grill until slightly melted. Place on a fresh bun with all your favorite fixings.

Rosemary Pesto

  • 1 cup of fresh rosemary
  • ¼ cup freshly grated Parmesan Reggiano
  • ¼ cup extra virgin olive oil
  • ¼ cup pine nuts
  • 2 medium sized garlic cloves (minced)
  • Salt and freshly ground black pepper to taste

Combine the rosemary in with the pine nuts, pulse a few times in a food processor. Add the garlic, pulse a few times more. Slowly add the olive oil in a constant stream while the food processor is on. Stop to scrape down the sides of the food processor with a rubber spatula. Add the grated cheese and pulse again until blended. Add a pinch of salt and freshly ground black pepper to taste.

Makes 1/2 cup 

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