| 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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