| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs, Grains |
|
Emlive10 |
1 |
Servings |
INGREDIENTS
| 1 1/2 |
lb |
Ground lamb |
| 2 |
T |
Minced shallots |
| 2 |
T |
Minced garlic |
| 2 |
T |
Chopped mint |
| 2 |
t |
Creole seasoning |
| 2 |
t |
Ground cumin |
| 1 |
t |
Ground chili powder |
| 1 |
t |
Salt |
| 1/2 |
t |
Freshly ground black pepper |
| 1 |
|
Egg |
| 3 |
T |
Olive oil |
| 4 |
oz |
Bacon, chopped |
| 1/2 |
c |
Small diced red onions |
| 1/2 |
c |
Small diced fresh tomatoes |
|
|
seeded |
| 1 |
t |
Chopped garlic |
| 1 |
|
Lemon, juiced |
| 1 |
c |
White navy beans, cooked in |
|
|
salted |
|
|
water until tender |
|
|
cooled completely |
| 2 |
T |
Chiffonade of mint |
| 1 |
c |
Veal reduction, warm |
| 1 |
T |
Finely chopped fresh parsley |
|
|
leaves |
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 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 Converted by MC_Buster. 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.
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