I know it’s been a long time since I posted anything, but hospitals and DR visits have kept me busy elsewhere. But yesterday, I was released! Yeah!!! I am OK now! But in my hiatus, I came across these recipes that I needed to adjust.The Juicy Burgers are really interesting.They have a Bacon Jam instead of ketchup or whatever on them. The Lamb Rub gives lamb, especially Rack of Lamb, an interesting crisp outside and a great flavor. Give them a try. And if you like garlic, try the Garlic Aioli.

Lamb Rub
Prep: 20 min             Bob and Robin Young, Boise, ID   The Captain’s Shack      15 June 2025  
Note: A very easy marinade/rub for lamb, any cut but especially good on Rack of Lamb and Lamb Chops. Use a good honey! (Tupelo or C) Serve with Potatoes au Gratin, and throw in spring veggies such as Sauteed Asparagus or Candied Carrots. A rub of garlic, fresh rosemary, Dijon mustard, and a little bit of honey promotes caramelization and creates a delicious crust on the surface of the lamb. The USDA recommends cooking lamb to an internal temperature of 145º F, then letting it rest for at least 3 minutes. This will give you lamb that is cooked to medium, the ideal temperature for lamb.
Ingredients:
3 T Avocado Oil
2 T chopped Fresh Rosemary
2 T Dijon Mustard
2 t good Honey
Directions:
In a small bowl, stir to combine the garlic, rosemary, mustard, honey, and 3 tablespoons of Avocado Oil. Spread all over the lamb racks. Set aside for 1 hour. That’s it!

Garlic Aioli

Prep: 8 min               Yield: 1 cup              Serves: 12
Ingredients:
5 cloves Garlic, finely grated, minced, or pressed
1-2 T freshly squeezed lemon juice (from 1 small lemon)
1 t Dijon mustard
¾ c Mayonnaise
Celtic Sea Salt
Directions:
Stir 5 finely grated garlic cloves, 1 tablespoon of the lemon juice, and ½ teaspoon Dijon mustard together in a small bowl until combined. Let sit for 15 minutes for the flavors to meld.
Whisk in ¾ cup mayonnaise until smooth. Taste and season with Celtic Sea Salt or up to 1 tablespoon more lemon juice as needed.

Juicy Burgers
Note: These burgers are awesome with Bacon Jam and Garlic Aioli on the buns.
Ingredients:
4 slices American Cheese
1½ lbs Ground Beef (15 to 20 percent fat content)
1¼ t Celtic Sea Salt
½ teaspoon garlic powder
½ teaspoon Worcestershire sauce
¼ t freshly ground Tellicherry Black Pepper
1 T Avocado Oil
4 (4-inch) Hamburger Buns
Sliced Kosher Pickles, for serving
Directions:
Arrange a rack in the middle of the oven and heat the oven to 400ºF. Stack 4 slices American cheese. Cut in half, then cut each piece in half again to form 4 stacks of squares.
Place 1½ pounds ground beef, 1¼ teaspoons Celtic Sea Salt, spoon the garlic powder into the mixture, ½ teaspoon Worcestershire sauce, and ¼ teaspoon Tellicherry Black Pepper in a large bowl. Gently mix with your hands until just evenly combined. Divide the beef into 8 portions (3 ounces each) and form each into a ball. Form 1 Juicy Lucy at a time: Using your fingertips, press 2 portions into 1/4-inch-thick patties that are about 1 inch wider in diameter than the hamburger buns. Top 1 patty with 4 pieces of cheese, overlapping the slices to cover the patty but leaving a ½-inch border. Place the second patty over the cheese-topped patty. Pick up the Juicy Lucy and pinch the edges to form a tight seal. Cup the stuffed patty with your hands to round out the edges, and press on the top to flatten slightly into a single thick patty. Transfer to a plate. Repeat with the remaining patties and cheese to form 4 stuffed patties in total.
Heat 1 tablespoon vegetable oil in a large cast iron skillet or frying pan over medium heat until shimmering, 3 to 4 minutes. If using a 10-inch pan, place 2 patties in the pan; if using a 12-inch or larger, add all 4 patties. Cook undisturbed (do not press down on the patties) until dark golden-brown on the bottom, about 4 minutes. Using a spatula, flip the patties and cook until the second side is dark golden-brown and the patties are cooked through, about 4 minutes.
Transfer to a clean plate. Let rest in a warm place or tent loosely with aluminum foil while you toast the buns. Split 4 hamburger buns, place cut-side up on a baking sheet, and toast until starting to brown around the edges, 4 to 5 minutes.
Place a patty on each bun bottom, top with a few pickle slices, and close with the bun top.

Well, that’s it, again. Try them and see what you think. Let me know.