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