Lamb is usually a pretty safe pick if you want to get some inexpensive grass-fed meat. While I’m sure corn/grain-fed lamb exist, for the most part you will not find them in stores. I recently came across a store that regularly stocks frozen 1lb packages of ground lamb and I picked up a few pounds. The question then was how to prepare it… simply browning it in a pan seemed too plain. So I modified the recipe that I used from the Meatza crust and came up with the following:


  • 1lb ground lamb
  • 1 whole egg
  • 1 tbsp rosemary
  • 1 tsp black pepper
  • ¾ – 1 tsp garlic salt
  • 1 tsp red pepper flakes
  • 1 tbsp pine nuts* (optional)
  • 1 tbsp chopped fresh basil* (optional)

* — Anna gave me some fresh basil the other night from her herb garden and suggested I add pine nuts. This was a great revision to the original recipe!

Not much to instructions other than mixing everything in a bowl and forming patties (or even meatballs), then frying in an oiled pan. Combine with some sauteed greens for a complete meal. Enjoy!

WOD 02.15.11

Behind the Neck Jerk Skill Work


400m Run

4 Rounds:

  • 10 Pistols
  • 5 Handstand Push Ups
  • 20 Kayaks

400m Run

13 Responses to “Greek Inspired Lamb Burgers”

February 15, 2011 at 9:21 AM

YUMMO! i’ll have to give this a shot one of these days. :) what’s this mysterious store that stocks frozen 1lb packages?

February 15, 2011 at 10:58 AM

Understanding the risk of receiving a Step-Brothers type reaction from Brian, I will reveal the “fancy sauce” I’ve been topping all of our burgers with as of late…

I mix some balsamic vinegar into greek yogurt. It is rich, bitter, and sweet all at once.

February 15, 2011 at 11:14 AM

Its MY fancy sauce!!!

February 15, 2011 at 11:26 AM

Brian: Yea it is, and that IS what he said!

I haven’t had lamb in a long time so this is def on my list.

I’m with Melissa on this one, where is this fancy pants store?

February 15, 2011 at 12:41 PM

@Becky — why no love for Sean, Jake, Drew, Dustin or Avelyne on that list? We see how you are…

@Alia, Melissa — I got them from

February 15, 2011 at 4:14 PM

Anna, is it that sauce that gives Brian his nice butt?

February 15, 2011 at 5:38 PM

Now thats inappropriate! Facebook BLOWS!!!

February 15, 2011 at 6:08 PM

Hey Ruth,
Just PRd the clean again tonight 210! Beast mode haha. Question about the behind te neck jerk. I was asking someone why you’d do that, they had no answer. So I ask you guys – what does behind the neck teach? Is it like a snatch balance type thing or other? Thanks guys! Ps warming up – a balmy 35 today. Bout broke my swimmin trunks!

February 15, 2011 at 8:26 PM


February 15, 2011 at 8:56 PM

Marcus I just saw ur post and we actually had lamb tonight. But not burgers – will def need to try this one out. Eman was a huge fan of the lamb and I didn’t even tell him till later what it was.

@Anna – will def have to try the sauce also that makes Brian’s butt so nice!

February 15, 2011 at 9:10 PM

@Becks, awww, blast from the past!

@Nik, congrats on your PR! Behind the neck jerks are great because all you have to do is drive yourself straight under the bar. It trains a proper overhead position and allows you to work on getting under the bar fast without having to deal with getting the bar from the front rack position to over your traps/scaps. However, if someone has an issue with leaning forward in their dips in the jerk, I may not have them do this movement since it allows for some inclination and can train bad muscle memory for someone with that movement pattern already. Make sure you use sunscreen!! ;)

@ Sweet Cheeks, I’m glad that Squatting + Fancy Sauce is doing wonders for your lovely manly lumps!

CrossFit Intrepid » Foreign Foraging
February 17, 2011 at 6:01 AM

[...] had a few people asking in the comments where I got the ground lamb for Tuesday’s post. During a visit to Santa Monica, I found a market called Co-opportunity and checked it out.  They [...]