| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Meats |
|
April 1992 |
1 |
Servings |
INGREDIENTS
| 1 |
T |
Fresh lemon juice |
| 2 |
T |
Cider vinegar |
| 2 |
T |
Water |
| 1 1/2 |
t |
Soy sauce |
| 1 |
|
Garlic clove, minced |
| 1 |
T |
Sugar |
| 1/8 |
t |
Anchovy paste |
| 1/2 |
t |
Dried hot red pepper flakes |
| 1/4 |
c |
Minced fresh mint leaves |
| 1 |
|
Egg, beaten lightly |
| 3/4 |
lb |
Ground lamb |
| 1/4 |
t |
Cinnamon |
|
|
A pinch of freshly grated |
|
|
nutmeg |
| 1/2 |
c |
Minced onion |
| 1/4 |
c |
Fresh fine bread crumbs |
INSTRUCTIONS
In a small bowl stir together the lemon juice, the vinegar, the water,
the soy sauce, the garlic, the sugar, the anchovy paste, the red
pepper flakes, and the mint until the sugar is dissolved. In a bowl
combine well the egg, the lamb, the cinnamon, the nutmeg, the onion,
the bread crumbs, and salt and pepper to taste, form the mixture into
four 1/2-inch-thick patties, and broil the patties on the rack of a
foil-lined broiler pan under a preheated broiler about 6 inches from
the heat for 6 minutes. Turn the patties and broil them 6 minutes
more, or until they are just cooked through. Transfer the patties to 2
plates and spoon the sauce over them. Serves 2. Gourmet April 1992
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