Lamb Burger with Potato Fries and Salad

I purchased 1 pound of lamb at the butcher, as well as four strips of bacon. I used two strips of bacon and approximately 1/2 pound of ground lamb.

I believe this meal was superior to the hamburger I posted about previously.

First, I baked two strips of bacon in the oven for about 10 minutes, until they were pleasantly crispy. Then I sauteed thinly sliced Yukon Gold potatoes (in the shape of fries, essentially) in the bacon fat, until they were also crispy.

While the fries cooked, I prepared a salad: lettuce, red bell pepper, blue cheese, and a light balsamic vinegar + olive oil dressing.

Finally, I cooked the burger on my small cast iron pan. I made pretty much no preparations to the meat, other than to shape it into a patty and apply salt and pepper to it. I sauteed it until browned on both sides, and still tender. I served it on a bun with lettuce, tomato, and onion, as well as the bacon and some blue cheese and mustard.

I ate the meal outside, as pictured, with a mug of Lagunitas copper ale.


  • Lettuce
  • Onion
  • Bell pepper
  • Blue cheese
  • Ground lamb
  • Bacon
  • Yukon gold potatoes
  • Tomato



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