Careme

Ingredients

• Simple Truth® Natural Ground Lamb

  10 oz $11.99
• Fresh Sweet Corn on the Cob

  2 ears, kernels cut off raw $1.25
• Green Cabbage

  3 cups thinly shredded $1.49
• Cucumber

  1 small, thinly sliced $0.99
• Jumbo Red Onion

  1/4 small, very thinly sliced $2.29
• Fresh Organic Lime

  1, juiced $1.50
• Ginger Root

  1 tablespoon finely grated, divided $4.99
• Garlic

  2 cloves, finely grated, divided $0.79
• Fresh Jalapeno Peppers

  1 small, thinly sliced or minced, divided $2.99
• Organic Cilantro

  1/2 cup chopped, divided $1.69
• Soy sauce

  1 tablespoon, divided
• Rice vinegar or apple cider vinegar

  1 tablespoon
• Neutral oil

  1 1/2 tablespoons, divided
• Brown sugar or honey

  1 teaspoon
• Ground turmeric

  1/2 teaspoon
• Ground coriander or cumin

  1/2 teaspoon
• Kosher salt and black pepper

  to taste
• Roasted peanuts

  1/4 cup chopped
• Whole-wheat pitas or flatbreads

  2
• Chateau D'Esclans Whispering Angel Provence France Rose Wine

  1 bottle (serve chilled) $21.99

Instructions

1. The night before, shred the cabbage, cut the raw kernels from the corn, slice the cucumber and red onion, chop the cilantro, and divide the grated ginger, garlic, and jalapeño for the slaw and lamb.
2. Make the slaw in a lidded container: combine cabbage, corn, cucumber, red onion, half the cilantro, half the jalapeño, 1/2 tablespoon soy sauce, vinegar, lime juice, 1 tablespoon oil, brown sugar, half the ginger, half the garlic, a pinch of salt, and black pepper; toss well, cover, and refrigerate overnight. Pack the peanuts separately so they stay crisp.
3. At home or at the park, mix the lamb with the remaining ginger, garlic, jalapeño, cilantro, 1/2 tablespoon soy sauce, turmeric, coriander or cumin, 1/2 teaspoon salt, and several grinds of pepper; form into 4 small oval patties about 1/2 inch thick and keep cold in a cooler until grilling.
4. At the park, light the charcoal and set up a medium-hot two-zone fire with coals banked to one side; oil the grill grate lightly once hot.
5. Grill the lamb patties over direct heat for 3 to 4 minutes per side, then move to the cooler side if needed and cook until browned and the center reaches 160°F for food safety.
6. Warm the pitas or flatbreads on the grill for 30 to 60 seconds per side while the lamb rests for 3 minutes.
7. Stir the slaw, fold in the peanuts, then plate warm flatbreads with grilled lamb patties and a generous mound of corn cabbage slaw; spoon any extra slaw alongside.