I worked with Claire Matern to help Local Roots refresh their website for their fall CSA. Every season, their inventory changes, so we needed to showcase the latest offerings as well as a few simple recipe ideas.

With the addition of heavy cream and a little bit of waiting (only a little, I promise), you’ll have soft, juicy lamb burgers for dinner. Sure, you can have them on slider buns but they play well with just tomatoes and plums here or if you like, a bed of grains or greens, too.

Lamb Patties with Dill Butter

Serves 2 for a meal or 4 for a snack

1. Mix the butter and dill together in a small bowl, set aside.

2. Crumble the lamb into a mixing bowl with your fingers.

3. Pour the heavy cream and lemon zest over the lamb and toss to coat.

4. Cover the bowl with plastic wrap and refrigerate for an hour or up to overnight.

5. Form the lamb into four equal patties.

6. Heat a dry frying pan on medium heat. Lamb should be fatty enough to fry in its own juices, but if it looks like burning, add a bit of olive oil to get it going.

7. Pan fry the lamb for 3 to 4 minutes on each side, until they reach an internal temperature of at last 130 to 135°F for medium; 140 to 145 F for medium-well and 150 to 155°F for well done.

8. Transfer the patties to a plate and garnish each with a dollop of dill butter, a bit of salt and pepper if you like.

9. Scatter the plums and tomatoes around the patties.

Let me know if you try this recipe out!

If you'd like a discount on Local Roots subscriptions, enter the code RANDWICHES at checkout.