| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | California | 4 | Servings | |
INGREDIENTS
| 1 | ts | Salt |
| 1 | lb | Ground lamb — very lean |
| 2 | tb | Black peppercorns — |
| Cracked | ||
| 2 | c | Water |
| 1 | Bulb | |
| 1 | Tomato | |
| 1/2 | c | Fresh basil, mint or |
| Parsley | ||
| 1 | tb | Butter — cut into 4 pieces |
| Garlic |
INSTRUCTIONS
1. Mix salt with lamb, shape meat into 4 patties, and coat both sides of patties with peppercorns, pushing peppercorns into meat with the heel of the hand. Let stand at room temperature for 1 hour. 2. Meanwhile bring the water to a boil. Drop garlic cloves into boiling water; lower heat and simmer until garlic is very tender and mild (about 25 minutes). Drain garlic and peel, reserving water. 3. Heat a heavy, nonreactive or nonstick medium skillet until waves of heat ripple up. Sear lamb patties in dry skillet for 2 minutes per side. Transfer to warmed platter. Peel, deseed and mince the tomato. Add to skillet poached garlic, 1/4 cup water from the garlic, tomato, and basil. Reduce sauce rapidly to a glaze, stirring constantly. With pan off heat, whisk butter into warm sauce a piece at a time. Season with salt to taste and pour sauce over lamb. Recipe By : the California Culinary Academy From: Gary Watson <watson@rahul.Net> Date: Sun, 22 Jan 1995 09:09:32 -0800 ( File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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