| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Meats |
|
April 1992 |
1 |
servings |
INGREDIENTS
| 1 |
tb |
Fresh lemon juice |
| 2 |
tb |
Cider vinegar |
| 2 |
tb |
Water |
| 1 1/2 |
ts |
Soy sauce |
| 1 |
sm |
Garlic clove; minced |
| 1 |
tb |
Sugar |
| 1/8 |
ts |
Anchovy paste |
| 1/2 |
ts |
Dried hot red pepper flakes |
| 1/4 |
c |
Minced fresh mint leaves |
| 1 |
lg |
Egg; beaten lightly |
| 3/4 |
lb |
Ground lamb |
| 1/4 |
ts |
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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