When Chris and I were planning the Pacific Pie Company menu, we knew we had to include some lamb pies, because what is more Aussie than lamb?  But we weren't sure how lamb pies would fly in the States - while the typical Aussie eats 30 pounds of lamb per year (and the Kiwis chow down on 57!), Americans eat less than a pound of lamb per year.  Which is quite a shame, given how scrumptious a roast leg of lamb can be, with tons of garlic and rosemary and mustard.

Another delicious way to enjoy lamb is in a PPC pie, and our market customers certainly agree.  Much to our surprise (and the delight of our lamb farmer), lamb pies have been a hit at all of our markets.  Our Sunday Roast Lamb pie is Chris' favorite dinner packed into PPC's flaky crust - free range lamb brasied in red wine, rosemary and onion, which is then combined with oven roasted organic yams, carrots, and yukon gold potatoes.  I drew the inspiration for the Golden Lamb Curry pie from my absolute favorite cookbook author, Nigella Lawson.  Her fabulous Feast cookbook includes a recipe for Lamb Maharaja, which is a wonderful tumeric and chile-spiked curry.  I tweaked the recipe a bit, and added yams and yukon golds, which pair beautifully with the tender curry-soused lamb. 

The lamb in our pies comes from Anderson Ranches in the Willamette Valley.  Reed Anderson raises Certified Humane lamb on the lush pastures of the Valley.  The lamb is totally free of antibiotics and hormones.  We think it tastes fantastic, and we're so glad to be partnering with Reed Anderson to bring our customers yummy lamb pies.   

Tonight I am making Greek Lamb patties, which will be so good wrapped in pita with yogurt sauce, tomato, lettuce and feta. 

Greek Lamb Patties

1/3 cup bread crumbs

1 garlic clove, minced

1/3 cup coarsely chopped fresh mint, basil, parsley, or whatever herbs are growing in your garden 

1 1/4 lb ground lamb

1 large egg, lightly beaten

1 tablespoon good dijon mustard

1/4 lb feta, crumbled

1 teaspoon salt

1/2 teaspoon black pepper

Mush everything around in a bowl with clean hands (or a fork, if you must).  Form into patties and pan fry or grill for about 4 minutes per side.  Wrap in pita and smother in yogurt, veggies, avocado, and whatever else you can find in the fridge!