Providing hearty meals for hearty eaters that are both quick and healthy can be a tall order without some creativity. In today's rush between work and home, the start of a new school year and fall activities, many things suffer, particularly good eating.

Lamb, fresh or frozen, is available year-round now and offers many possibilities. Traditional butcher cuts of lamb abound, both pre-packaged and in the case. And ground lamb lends itself to being dressed up with a host of finishings and accompaniments.

Lamb burger, particularly if it is ground by the butcher before your eyes or by you at home, can be a low-calorie, low-fat alternative to beef. Lamb comes from both stateside producers and abroad, and it is gaining in popularity thanks to its often quite reasonable price compared to other choices.

SUCCESS TIPS

? Lamb is generally prepared by two cooking methods, dry-heat and moist-heat. Dry-heat means the lamb is in direct contact with the heat source (grilling, roasting, broiling, pan-frying, sautéing). With moist-heat the meat is cooked at a low temperature in hot liquid (braising, stewing).

? Like all meats, cooking methods and cuts should go together. For example, grilling lamb is the most popular dry-heat method. Thinner cuts take less time and can be placed closer to the heat source than thicker cuts, set farther away and given more time.

? When grilling, lamb burger should be cooked to medium doneness.

? For pan-frying lamb, particularly lamb burgers, a well-seasoned, heavy-bottomed iron skillet is a near perfect vehicle because of its superior heat conduction.

? Different spice mixes present wholly different flavours on ground lamb.

? Use butcher-ground and home-ground lamb for lamb burgers so you can control the fat content. Though it may seem difficult, the taste benefits of making your own ground lamb will far outweigh the extra effort required to prepare it.

HERBED LAMB –BURGER PATTIES

1 tablespoon olive oil

1 bunch green onions, sliced

1 ½ to 2 pounds ground lamb

¼ teaspoon freshly ground black pepper

½ teaspoon dried thyme or basil

1 tablespoon minced fresh rosemary, or 1 teaspoon dried rosemary, crumbled

1 tablespoon minced parsley

2 teaspoons lemon juice

Rosemary sprigs (for garnish)

1. In a small frying pan, heat oil. Add green onions and sauté until limp.

2. In a bowl, thoroughly combine sautéed onion with lamb, pepper, herbs and lemon juice.

3. Shape lamb mixture into four patties; pan-fry or broil five minutes per side, or until done to taste.

4. Garnish with rosemary sprigs.

Serves four.

GREEK LAMB MEATBALLS WITH MINT-CHILE SAUCE

Packaged quick couscous or steamed rice can be easily prepared to serve with these lamb meatballs.

Drizzle both the skewered lamb and the accompanying couscous or rice with the Mint-Chile Sauce.

For variety, the lamb mixture can also be sautéed in a skillet rather than broiled on skewers.

1 ½ to 2 pounds ground lamb

1 onion, minced

2 cloves garlic, minced

6 tablespoons minced parsley

½ jalapeño chile, minced

¼ cup dried bread crumbs

2 eggs

1 teaspoon salt

½ teaspoon freshly ground black pepper

½ cup cornmeal

Oil, for coating pan

Couscous or steamed rice, for accompaniment

Mint-Chile Sauce (recipe below)

1. Soak 16 (8-inch) bamboo skewers in water 15 minutes. In a three-quart bowl, mix together ground lamb, onion, garlic, parsley, minced chile, bread crumbs, eggs, salt and pepper.

2. Preheat broiler. Wrap ? cup lamb mixture around each bamboo skewer to form a meatball about three inches long by 1 ½ inches in diameter. Place cornmeal on a plate and roll skewered meatballs in cornmeal to completely coat.

3. Brush broiler pan with a thin film of oil. Place meatball skewers on broiler pan and broil three inches from heat until lightly browned on one side (about three to four minutes). Turn and broil second side until lightly browned (about two minutes).

4. Place couscous on individual dinner plates, top with two lamb meatballs on skewers and drizzle with Mint-Chile Sauce. Serves six to eight.

MINT-CHILE SAUCE

1 cup plain low-fat yogurt

1 cup fresh mint, or ¼ cup dried mint

½ cup minced cilantro

½ jalapeño chile, minced

1 teaspoon salt

¼ teaspoon freshly ground pepper

In a small bowl, stir together all ingredients. Let stand 30 minutes for flavours to completely meld.

Makes about two cups.

For additional culinary information and recipes from Cole's Cooking A to Z, e-mail AtoZ@culinarysocietyofamerica.com.