I love Green Eggs and Ham. I’ve often riffed on the book in my recipes. This, however, is the first time I’ve gone with a pun rather than a literal interpretation. I give you… Green Eggs and Lamb!


Credit: Photography By Linda Xiao

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Green Harissa


Instructions Checklist
  • For the green harissa, in a dry small skillet, stir the seeds over medium heat until toasted, about 1 minute or so. Transfer to a food processor and pulse to coarsely grind. Add the jalapeños, scallions, garlic, herbs, and lemon juice; season with salt. With the machine running, stream in the EVOO to form a sauce; transfer to a bowl.

  • In a medium bowl, season the lamb with salt and pepper. Mix in 1 tbsp. EVOO, the red harissa, garlic, and spices. Form into 4 patties (thinner in the centers for even cooking).

  • Heat a cast-iron skillet over medium-high. Cook the patties for 7 to 8 minutes, turning occasionally; transfer to a plate.

  • In a small bowl, season the yogurt. Mix in the dill.

  • In a nonstick skillet, heat a drizzle of EVOO over medium. Crack in the eggs and cook until fried, over easy or medium.

  • Build the burgers by stacking the bun bottoms, the dill-yogurt sauce, lettuce, tomatoes, cucumber, onion, lamb patties, eggs, green harissa, and bun tops.