2 pounds ground lamb
1 cup onion, chopped
One third cup fresh cilantro, chopped
One third cup fresh parsley, chopped
2 Tbsp. fresh mint, chopped
1 tsp. ground allspice
1 tsp. ground cumin
Salt and pepper to taste

Combine all ingredients in a large bowl and mix well. Shape into 8 patties and grill over medium-hot coals for 7 - 8 minutes per side or until meat is on longer pink. Serve with cucumber-yogurt sauce.

The Skinny: Not much room for improvement.

Cucumber Yogurt Sauce

1 16-oz. container plain yogurt
1 large cucumber, peeled, seeded and diced
2 garlic cloves, minced
1 Tbsp. olive oil
2 Tbsp. lemon juice
1 Tbsp. fresh dill, chopped
Salt and pepper to taste

Combine all ingredients in a bowl and mix well. Chill for 1 hour before serving.

The Skinny: Use fat free yogurt.

Cucumber Tomato Salad

One half cup white vinegar
One quarter cup olive oil
3 Tbsp. sugar
One quarter cup fresh mint, chopped
Salt and pepper to taste
2 cucumbers, peeled and sliced
3 tomatoes cut into wedges
1 red onion, thinly sliced

Combine first five ingredients in a salad cruet and shake well. Combine last three ingredients and toss. Pour vinegar/oil mixture over salad and toss to coat.

The Skinny: Not much room for improvement. A little crushed garlic would be good in the dressing.

Green Beans with Basil Vinaigrette

2 pounds fresh green beans, washed and trimmed
One quarter cup red wine vinegar
One quarter cup olive oil
1 Tbsp. fresh basil, chopped
1 tsp. Dijon mustard
1 tsp. sugar
Salt and pepper to taste
1 small sweet onion, sliced
One third cup sliced almonds

Place beans in a large pot and pour in just enough water to cover. Bring to a boil and cook for 8 - 10 minutes or until beans are crisp-tender. Meanwhile mix together vinegar and next five ingredients and mix well. When beans are done combine with onion and pour vinegar mixture over, then toss to coat and sprinkle with almonds.

The Skinny: We are on a roll here.