Juliette Carr responds: Definitely wash and chop the burdock--don't peel it. You can grate it if you want but it will take...
- Ready in: 20 minutes prep
- Serves: 3
- Complexity: medium
Supporting mutton will expand your culinary reaches while saving you money. It will also add a revenue stream to the balance sheets of local sheep farmers, making their enterprises more competitive and sustainable. Mutton may be a vanishingly small piece of the culinary landscape of Vermont now, but a few people expressing interest in mutton by talking to a sheep farmer at the farmers’ market or calling a few nearby sheep farms could start the ball rolling.
- 1 lb. ground mutton
- 1/3 cup red onion, finely chopped
- tzadziki (yogurt/cucumber mixture)
- 1 tsp. oregano
- 1 tsp. marjoram
- ¼ tsp. thyme
- ¼ tsp. garlic powder
- ½ tsp. fresh ground black pepper
- ¼ tsp. dried mint
- ½ tsp. cumin
- ¾ tsp. salt
- 1 Tbsp. lemon juice
- 1 cup whole milk or Greek yogurt
- 1 tsp lemon juice (more if yogurt is more creamy than sour)
- ¼ tsp cumin
- ¼ tsp oregano
- ½ tsp salt
- 1 large cucumber, peeled if desired and finely chopped.
Gently simmer mutton to render fat and drain most of the fat. Add onion and gently simmer until onion is translucent. Add spice mix and simmer for 10–15 minutes, stirring occasionally for even cooking.
For the taddziki combine yogurt, lemon juice,cumin, oregano, salt, and cucumber and let sit 10 minutes to blend.
Serve in a warmed pita with tzadziki and lettuce. Add hummus, tahini, and/or tomatoes if desired. This quick meal is a great summertime treat!