Although there are still plenty, a great handful went into some delicious pulled chicken salad, and the rest went into seasoning lamb burgers.
A quarter of an onion, 1 stalk of celery, and some sage, parsley, and dill all went into the food processor. I made sure to squeeze the onion, celery and herb mixture dry of excess moisture so as to avoid making the ground lamb to wet (the moisture in the celery and onion itself is enough to keep the meat moist while grilling). This was all added to about 1 lb. of ground lamb along with an egg and a pinch of salt and pepper for this straightforward lamb burger. Some very lightly salt and peppered sweet potato and onion slices also went down on the grill.
The whole wheat rustic roll was lightly toasted on the grill, spread with a bit of creamy goat cheese, and the fresh herbed lamb burger was dressed with lettuce, grilled tomato and onions, and dill pickle slices.
It paired quite nicely with some refreshingly cold Brooklyn Brewery Sorachi Ace (Belgian golden farmhouse style ale).