| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs |
|
Lamb, Meats |
4 |
Servings |
INGREDIENTS
| 1 |
lb |
Ground raw lamb |
| 1 |
|
Large egg |
| 2 |
T |
Bread crumbs |
| 1 1/4 |
t |
Salt |
| 1 |
t |
Rosemary |
| 1 |
ds |
Hot pepper sauce |
| 1 |
T |
Olive oil |
| 1 |
|
Med onion cut in rings |
| 2 |
|
Cloves crushed garlic |
| 8 |
oz |
Zucchini cut in 1/4" |
|
|
Slices |
| 14 1/2 |
oz |
Canned tomatoes |
| 16 |
oz |
Can sm whole potatoes |
|
|
Drained |
INSTRUCTIONS
Mix lamb, egg, bread crumbs, 1 t salt, 3/4 t rosemary and hot pepper
sauce in bowl. Shape into 8 patties. Heat oil in large skillet over
high heat. Add lamb patties and cook about 2 min per side until done
as desired. Remove from skillet with slotted spoon. Add onion and
garlic to pan drips. Cook over med heat until onion is golden,
stirring occasionally. Stir in zucchini and tomatoes. Season with
remaining salt and rosemary. Cover and simmer about 10 min until
zucchini is tender. Stir in potatoes; put lamb patties on top of
vegetables. Cover and heat through. Sprinkle with parsley. Serve.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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