Grilled Lamb Patties with a White Bean And Mint Relish
Ingredients
- 4 oz Bacon chopped
- ; water until tender,
- 1/2 c Small diced red onions
- 1 tb Finely chopped fresh parsley
- 2 tb Chopped mint
- ; cooled completely
- 1/2 c Small diced fresh tomatoes;
- 1 ts Ground chili powder
- 3 tb olive oil
- 1 c White navy beans; cooked in
- 2 tb Chiffonade of mint
- 2 tb Garlic minced
- 1 ts Garlic chopped
- 2 ts Creole seasoning
- 2 ts Ground cumin
- 2 tb Shallots minced
- 1/2 ts Black Pepper freshly ground
- 1 Egg
- 1 Lemon; juiced
- 1 ts Salt
- 1 c Veal reduction; warm
- 1 1/2 lb Ground lamb
Instructions
- In a mixing bowl, combine the lamb, shallots, garlic, mint, Creole seasoning, cumin, chili powder, salt, pepper, and egg. Mix well. Form into 12 small patties. In a saute 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 Per serving: 3088 Calories (kcal); 262g Total Fat; (76% calories from fat); 157g Protein; 24g Carbohydrate; 780mg Cholesterol; 4843mg Sodium Food Exchanges: 1/2 Grain(Starch); 22 Lean Meat; 1 1/2 Vegetable; 1/2 Fruit; 38 Fat; 1/2 Other Carbohydrates Recipe by: EMERIL LIVE SHOW #EMIC37 Converted by MM_Buster v2.0n.
