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The weather is warming and the Black Hills Farmer's Market is on Spring hours! It's too early in the season in South Dakota for most produce although we do have one hydroponic gardener who has the most amazing tomatoes! My favorite produce stand is selling herb plants right now. Soon he will have some of the most awesome vegetable stands. And then there's the lamb. There's a local ranch that raises New Zealand lamb. I try to stock up in the fall but we never make it through the winter. Lamb is one of my favorite forms of protein. This was the first stand that I hit up! And we're going back for more this Saturday!
If you're visiting Rapid City this summer head over to Founder's Park Tuesday, Thursday or Saturday for the Black Hills Farmer's Market. You will find great produce, honey, lamb, buffalo jewelry, crafts and some of the finest food trucks in the Black Hills!
1 C Greek Yogurt
1/2 Lemon, Zested
1/2 Cucumber, Minced
2 Garlic Cloves, Crushed
1 TSP Dill
1 TSP Salt
Prepare the Tzatziki a couple of hours before the patties. You want the flavors to have time to come together.
Combine Tzatziki ingredients in small bowl. Cover and refrigerate.
1 LB Ground Lamb
1/2 Lemon, Zested
3 Garlic Cloves, Crushed
1 TSP Oregano
1/2 TSP Salt
1/2 TSP Pepper
Mix together ingredients for lamb patties
We're making small patties about 2 inches wide.
Preheat a frying pan over medium heat.
If you are using a nonstick pan then no oil is needed. If not use 1 TBSP olive oil.
Brown patties on each side, about 3-4 minutes per side.
Serve on gluten free flat bread with Tzatziki sauce and your favorite garnishes.
Note: I use Chebe to make flatbread. It's super easy and delicious! Simply follow package directions to make dough. Separate dough into 10 balls. Flatten and stretch. Heat frying pan over high heat. No oil or butter is necessary. Cook 2 to 3 flatbread at a time until they begin to brown on each side. Let cool and serve.