In like a lion, but lamb tastes like a delicacy

EACH YEAR, THE SUN melts away our roaring winters to uncover all that is new.

With spring and summer on our doorsteps, we can take great pleasure in eating well. For a perfect marriage of the fresh seasonal ingredients of spring and the welcome lifestyle of outdoor cooking, check out this Moroccan spiced grill for exciting new ideas.

The irreplaceable taste of fresh herbs complement light grains. They also balance the heat of Middle East spices in both the lamb burgers and the spicy chickpea salad.

LAMB BURGERS

Lamb is a tender delicacy. Ground lamb from the shoulder is the most flavourful cut, and it stands up well to the heavy seasonings that make it the perfect vehicle for our Moroccan spiced grill. 2 lb (1 kg) ground lamb 1 small onion, diced fine 2 tbsp (30 mL) garlic, minced 2 tsp (10 mL) cumin 1½ tsp (7.5 mL) cayenne 2 tsp (10 mL) salt 2 tbsp (30 mL) olive oil ½ cup (125 mL) chopped fresh mint ½ cup (125 mL) ground pistachio or almonds

Combine all ingredients in a large bowl. Knead well. Divide mixture into six for burgers, 12 for large kebobs or 24 for small kebobs.

Barbeque burgers on a preheated grill over medium heat for approximately four minutes per side for a medium-cooked burger (140-150 degrees F). Barbeque large kebobs for approximately two minutes per side, and one minute for per side for the small kebobs. For a unique burger, serve with plain yogurt, lettuce, cucumber relish and tomato in half of a whole wheat pita pocket.

CUCUMBER MINT RELISH

A refreshingly light condiment that takes only minutes to prepare, but tastes like you spent hours in the kitchen. Add this to yogurt for a homemade tzatziki. 1 English cucumber, seeded and diced fine 2 tbsp vegetable oil 1 shallot, diced fine 1 clove of garlic, minced ¼ cup white wine vinegar or rice vinegar ¼ cup mint pinch of each salt and pepper

Heat oil in a skillet over medium heat. Cook shallots and garlic briefly for one minute. Add vinegar, salt, pepper and fresh mint. Pour over diced cucumber. Makes 4-6 servings.

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TABOULLEH

Increase the amount of fresh lemon juice to give this low carbohydrate salad a welcome burst of flavour or try adding diced tomato, cucumber and red onion or toasted nuts for a heartier salad.

Salad: 1 cup bulgur 1 cup water 1 tsp olive oil salt Dressing: 1 bunch parsley, chopped fine 2 cloves garlic, minced 100 mL fresh lemon juice 100 mL olive oil 1 tsp salt

In a large bowl, stir bulgur with olive oil and salt. Pour boiling water over bulgur and let sit for 10-15 minutes. Fluff with a fork and continue to let it sit until the water is absorbed. Add parsley. Whisk dressing ingredients and pour over bulgur. Makes approximately four cups or 6-8 servings.

SPICY CHICKPEA SALAD

On a bed of wilted spinach with a side of basmati rice, this makes an excellent vegetarian meal. ¼ cup (60 mL) olive oil 1 large onion, diced 1 tbsp (15 mL) garlic, minced

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1 tsp (5 mL) paprika 1 tsp (5 mL) salt ½ tsp (2.5 mL) cayenne 1 tbsp (15 mL) tomato paste 2 large ripe tomatoes, diced ½ cup (125 mL) fresh mint, chopped 1 can (19 oz) chickpeas, drained and rinsed

Heat olive oil in a heavy bottomed skillet over medium. Cook onions until translucent. Add spices, garlic and tomato paste. Cook for 2-3 minutes. Add diced tomatoes, chickpeas and fresh mint. Remove from heat. Serve warm as a side dish or cold as a salad. Makes 4-6 servings.

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