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Lamb I am

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Roasted lamb has long been a staple on the Easter dinner table. Sticking with tradition, however, doesn’t always mean the same roasted shank with a gooey pile of mint jelly.

GO Brooklyn asked Charlie Statelman, chef and owner of Wombat in Williamsburg, to share his recipe for lamb burgers — a new twist on an old favorite. Statelman went above and beyond, though, inventing a mint and cucumber salad just for us. So, while your Easter may usually be pastel, this recipe will add a real dash of color to your holiday table.

Wombat’s Lamb Burger and Mint Cucumber Salad
Yield: Four burgers
12 oz. of lamb shoulder, ground
24 oz. of ground beef
Salt, pepper, thyme, rosemary and oregano

Charlie’s Mint Cucumber Salad
1/2 cucumber
1/2 cup water
1/2 cup distilled white vinegar
2 tablespoons of sugar
1 pinch salt
1 bunch of mint, chopped (stems off!)

For the burgers, mix the meats and seasonings and toss on the grill. Frying will add too much grease to the already fatty lamb.

For the salad, skin and seed your cucumber. Slice into 1/4-inch pieces. Mix the water, vinegar, sugar and salt. Toss in the mint and cucumber. Serve immediately — either on top of or next to the burger.

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