{"id":1124,"date":"2014-11-19T14:30:29","date_gmt":"2014-11-19T21:30:29","guid":{"rendered":"http:\/\/hill-kleerup.org\/blog\/margie\/?p=1124"},"modified":"2016-02-24T05:58:17","modified_gmt":"2016-02-24T12:58:17","slug":"mini-lamb-pitas","status":"publish","type":"post","link":"https:\/\/hill-kleerup.org\/blog\/margie\/mini-lamb-pitas.html","title":{"rendered":"Mini Lamb Pitas"},"content":{"rendered":"<p align=\"LEFT\"><em>Lamb is the step child of hors d&#8217;oeuvre. \u00a0These are quite hardy &#8211; good for those &#8220;All Hors d&#8217;oeuvre All The Time&#8221; party.<\/em><\/p>\n<p align=\"LEFT\"><b>Ingredients: Lamb Burger <\/b><\/p>\n<ul>\n<li>12 oz ground lamb<\/li>\n<li>2 Tab minced fresh mint<\/li>\n<li>2 Tab minced fresh cilantro<\/li>\n<li>1 \u00bd Tab minced fresh oregano<\/li>\n<li>2 tsp minced garlic<\/li>\n<li>1 \u00bd tsp sherry vinegar<\/li>\n<li>1 tsp light molasses<\/li>\n<li>\u00be tsp ground cumin<\/li>\n<li>\u00bc tsp red pepper flakes<\/li>\n<li>\u00bd tsp kosher salt<\/li>\n<li>\u00bc tsp freshly ground pepper<\/li>\n<li>pinch of ground allspice<\/li>\n<li>3 6\u201d pita pockets, cut into quarters<\/li>\n<li>12 fancy toothpicks<\/li>\n<\/ul>\n<p align=\"LEFT\"><b>Directions: Lamb Burger <\/b><\/p>\n<ol>\n<li>Combine the lamb, mint, cilantro, oregano, garlic, sherry vinegar, molasses, cumin red pepper flakes, salt, pepper and allspice.<\/li>\n<li>Shape into 12 patties, a little less that \u00bd inch thick.<\/li>\n<li>Broil 3 -4 minutes each side until brown (but not overcook).<\/li>\n<\/ol>\n<p align=\"LEFT\"><b>Ingredients: Slaw <\/b><\/p>\n<ul>\n<li><b> <\/b>1 c cabbage slaw mix<\/li>\n<li>1 c loosely packed fresh parsley leaves<\/li>\n<li>\u00bd c crumbled feta cheese (2 \u00bd oz)<\/li>\n<li>2 Tab minced fresh mint<\/li>\n<li>2 Tab sherry vinegar<\/li>\n<li>1 Tab olive oil<\/li>\n<li>kosher salt and freshly round black pepper<\/li>\n<\/ul>\n<p align=\"LEFT\"><b>Directions: Slaw <\/b><\/p>\n<ol>\n<li><b> <\/b>In a medium bowl, combine cabbage, parsley, feta, and mint.<\/li>\n<li>In a small bowl, whisk together the sherry vinegar and the olive oil.<\/li>\n<li>Pour over cabbage mixture and toss to coat evenly.<\/li>\n<li>Season with salt and pepper to taste.<\/li>\n<li>Refrigerate until ready to assemble. (just before party)<\/li>\n<li>Drain well.<\/li>\n<\/ol>\n<p align=\"LEFT\"><b>Assemble<\/b><\/p>\n<ol>\n<li><b> <\/b>Divide slaw between pita quarters.<\/li>\n<li>Add a burger.<\/li>\n<li>Secure with toothpick.<\/li>\n<\/ol>\n<p align=\"LEFT\"><b>Serves <\/b>Makes 12<\/p>\n<p align=\"LEFT\"><b>Source <\/b>Kendall-Jackson&#8217;s<b> <\/b>Small Plates Perfect Wines<\/p>\n<p align=\"CENTER\">\n","protected":false},"excerpt":{"rendered":"<p>Lamb is the step child of hors d&#8217;oeuvre. \u00a0These are quite hardy &#8211; good for those &#8220;All Hors d&#8217;oeuvre All The Time&#8221; party. Ingredients: Lamb Burger 12 oz ground lamb 2 Tab minced fresh mint 2 Tab minced fresh cilantro 1 \u00bd Tab minced fresh oregano 2 tsp minced garlic 1 \u00bd tsp sherry vinegar &hellip; <a href=\"https:\/\/hill-kleerup.org\/blog\/margie\/mini-lamb-pitas.html\" class=\"more-link\">Continue reading<span class=\"screen-reader-text\"> &#8220;Mini Lamb Pitas&#8221;<\/span><\/a><\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_seopress_titles_title":"","_seopress_titles_desc":"","_seopress_robots_index":"","_seopress_robots_follow":"","_seopress_robots_imageindex":"","_seopress_robots_snippet":"","_seopress_robots_primary_cat":"","_seopress_robots_breadcrumbs":"","_seopress_robots_freeze_modified_date":"","_seopress_robots_custom_modified_date":"","_seopress_robots_canonical":"","_seopress_social_fb_title":"","_seopress_social_fb_desc":"","_seopress_social_fb_img":"","_seopress_social_fb_img_attachment_id":0,"_seopress_social_fb_img_width":0,"_seopress_social_fb_img_height":0,"_seopress_social_twitter_title":"","_seopress_social_twitter_desc":"","_seopress_social_twitter_img":"","_seopress_social_twitter_img_attachment_id":0,"_seopress_social_twitter_img_width":0,"_seopress_social_twitter_img_height":0,"_seopress_redirections_value":"","_seopress_redirections_enabled":"","_seopress_redirections_enabled_regex":"","_seopress_redirections_logged_status":"","_seopress_redirections_param":"","_seopress_redirections_type":0,"_seopress_analysis_target_kw":"","footnotes":""},"categories":[20,50,39],"tags":[75],"class_list":["post-1124","post","type-post","status-publish","format-standard","hentry","category-appetizers","category-entree-lamb","category-food-for-fifty","tag-vpwl-june-2013"],"share_on_mastodon":{"url":"","error":""},"_links":{"self":[{"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/posts\/1124","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/comments?post=1124"}],"version-history":[{"count":6,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/posts\/1124\/revisions"}],"predecessor-version":[{"id":2231,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/posts\/1124\/revisions\/2231"}],"wp:attachment":[{"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/media?parent=1124"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/categories?post=1124"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/tags?post=1124"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}