Surf and Turf with Deep Creek Farms and Outdoor Gourmet

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As many of you know, I’m a meat eater who loves a vegetarian. Well, a pescatarian, really, as she happily eats fish. In the spirit of rummaging through our freezer to answer the question she loves to ask me “Hey babe, what are we havin’ for dinner tonight?,” I found a frozen Coho salmon fillet to grill on one an Outdoor Gourmet Cedar Plank and a 1 lb. pack of frozen ground grass fed lamb from Deep Creek Ranch in De Land, FL.

So what did this bounty of mine render in terms of our evening meal? Well… Surf and Turf! Get it? Yeah… not everyone’s idea of the dish we have grown to love, but it still counts!

Grass Fed Lamb Burgers and Cedar Planked Salmon

Basic Ingredient List

1 lb. grass fed lamb
1 salmon fillet
Your preference amounts of ground:

Chipotle pepper
Smoked paprika
Garlic Powder

3 tsp of fresh chopped parsley
10 fresh mint leaves
1 half sweet onion, diced
1 tsp coconut oil (to add moisture to lamb)
Fresh Gorgonzola cheese crumbles

Preparation for the Lamb

I flew by the seat of my pants on this one. Shocking. I thawed the lamb out in the fridge overnight. I then set it out to get room temperature, put it in a bowl, and added in about 3 tsp or so (estimate) of each of the spices listed above. I probably went 4 tsp on the garlic just because I like it.

I was out of fresh parsley, so I used about 3 tsp worth of the fresh stuff in a tube you can get from the grocery. I then used the chiffonade method to slice up the mint leaves and dumped it, along with the onion and about a quarter cup or a little more of the Gorgonzola cheese crumbles. The coconut oil was added at this point, too. Grass fed meat is super lean, so the added fat just helps render a ore moist final product.

The hand mixer… by this I mean my actual hands… went into motion and the whole lot was ready for patty making in no time.

Preparation for the Salmon

I put a bit of the spice mix from above on the salmon, along with some of the coconut oil. The beauty of grilling fish on the Outdoor Gourmet planks is that it’s just plain easy. Soak the cedar plank for an hour or so, get it smoldering on the grill, put the salmon on and grill away. I normally pull the salmon when the meat just starts to flake. No one likes overcooked salmon!

Just over 1 lb. of grass fed ground lamb from Deep Creek Ranch. Very low fat content, so I added some coconut oil to the mix.

Ground lamb with a little melted coconut oil for added moisture, Chipotle pepper, smoked paprika, garlic powder, fresh mint (Chiffonade style), chopped parsley, and fresh Gorgonzola cheese.

Mixed together with clean hands and a lot of love. OK. Clean hands at least!

Lamb patties with all the goodies folded in.

I know, I know… snobby. But this French Celtic sea salt is awesome. Nice grey color and loads of minerals you don’t get in regular sea salt or Kosher salt. Give it a shot. Note: I did not put this into the burger mix, but instead dusted the finished patties with it just before cooking. Helps keep the salt from pulling any moisture out of the already really lean meat.

Char-Broil grill fired up hot, grates well lubricated, and burgers on! Outdoor Gourmet Cedar Planked Salmon on the left!

Finished Lamb burgers plated with mixed greens. No photo of the salmon, sorry. Turf war. You understand! (Get it… turf war… turf = lamb… lamb won the war… so got the photo… OK… moving on.)

If you haven’t tried grass fed beef or lamb, seek it out and give it a try. The flavor is amazing, and I think you’ll really enjoy it. You pretty much have to mix in some moisture adding ingredients to burger patties made with the grass fed product, but I normally do that with my burgers anyway.

If you have a favorite ground lamb recipe, please consider sharing in the comment area below! Always looking to build up the recipe file!