Lamb is the step child of hors d’oeuvre.  These are quite hardy – good for those “All Hors d’oeuvre All The Time” party.

Ingredients: Lamb Burger

• 12 oz ground lamb
• 2 Tab minced fresh mint
• 2 Tab minced fresh cilantro
• 1 ½ Tab minced fresh oregano
• 2 tsp minced garlic
• 1 ½ tsp sherry vinegar
• 1 tsp light molasses
• ¾ tsp ground cumin
• ¼ tsp red pepper flakes
• ½ tsp kosher salt
• ¼ tsp freshly ground pepper
• pinch of ground allspice
• 3 6” pita pockets, cut into quarters
• 12 fancy toothpicks

Directions: Lamb Burger

1. Combine the lamb, mint, cilantro, oregano, garlic, sherry vinegar, molasses, cumin red pepper flakes, salt, pepper and allspice.
2. Shape into 12 patties, a little less that ½ inch thick.
3. Broil 3 -4 minutes each side until brown (but not overcook).

Ingredients: Slaw

• 1 c cabbage slaw mix
• 1 c loosely packed fresh parsley leaves
• ½ c crumbled feta cheese (2 ½ oz)
• 2 Tab minced fresh mint
• 2 Tab sherry vinegar
• 1 Tab olive oil
• kosher salt and freshly round black pepper

Directions: Slaw

1. In a medium bowl, combine cabbage, parsley, feta, and mint.
2. In a small bowl, whisk together the sherry vinegar and the olive oil.
3. Pour over cabbage mixture and toss to coat evenly.
4. Season with salt and pepper to taste.
5. Refrigerate until ready to assemble. (just before party)
6. Drain well.

Assemble

1. Divide slaw between pita quarters.
2. Add a burger.
3. Secure with toothpick.

Serves Makes 12

Source Kendall-Jackson’s Small Plates Perfect Wines