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Grilled Lamb Patties With A White Bean And Mint
Relish
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−1/2 Pound Ground lamb
Tablespoon Minced shallots
Tablespoon Minced garlic
Tablespoon Chopped mint
Teaspoon Creole seasoning
Teaspoon Ground cumin
Teaspoon Ground chili powder
Teaspoon Salt
/2 Teaspoon Freshly ground black pepper
Egg
Tablespoon Olive oil
FOR THE RELISH
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Ounce Bacon; chopped
/2 Cup Small diced red onions
/2 Cup Small diced fresh tomatoes; seeded
Teaspoon Chopped garlic
Lemon; juiced
Cup White navy beans; cooked in salted water until tender, cooled completely
Tablespoon Chiffonade of mint
Cup Veal reduction; warm
Tablespoon Finely chopped fresh parsley leaves
In a mixing bowl, combine the lamb, shallots, garlic, mint, Creole
seasoning, cumin, chili powder, salt, pepper, and egg. Mix well. Form into
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2 small patties. In a saut pan, over medium heat, render the bacon until
crispy, about 6 to 8 minutes. Using a slotted spoon, remove and drain on
paper towels, reserving 2 tablespoons of the bacon fat.
In a mixing bowl, combine the bacon, red onions, tomatoes, garlic, lemon
juice, white beans, mint and reserved bacon fat. Mix well. Season with salt
and pepper. Set aside. Heat the olive oil in a large skillet over
medium−high heat. Add the patties and pan−fry for 4 minutes on each side. To
serve, spoon the relish in the center of 6 serving plates. Place 2 lamb
patties on top of the relish. Spoon some of the veal reduction over the
patties. Garnish with parsley.
Yield: 6 servings
Grilled Lamb Patties With A White Bean And Mint Relish
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