Charmoula Lamb Burgers

Step Two in the campaign to lower my husband's resistance to lamb ... and it was a success. Really nice summer meal.

The burgers are seasoned with garlic, cumin, coriander, paprika, cinnamon, cayenne and cilantro. After grilling, the recipe suggests that the burgers be slathered with tapenade and served in a pita pocket. I offered both tapenade (a commercial brand made of sun-dried tomatoes and olives freshened with a bit of lemon juice and EVOO) and tzatziki -- and both were equally good.