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Herbed Lamb Patties with Creole Ratatouille and Rosemary Jus

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    Source: www.emerils.comReport recipe

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    Nutrition Info . . .

    NutrientsProteins, Lipids, Cellulose
    VitaminsA, B1, B2, B3, B12
    MineralsNatrium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

    Ingredients Jump to Instructions ↓

    1. 1 1/2 pounds lean ground lamb

    2. 2 tablespoons minced shallots

    3. 2 tablespoons minced garlic

    4. 2 tablespoons chopped fresh basil

    5. 1 tablespoon chopped fresh thyme

    6. 2 teaspoons Emeril's Creole Seasoning

    7. 2 teaspoons ground cumin

    8. 1 teaspoon ground chili powder

    9. 1 teaspoon salt

    10. 6 turns freshly ground black pepper

    11. 1 large egg

    12. 1 cup Rosemary Jus

    13. 3 tablespoons olive oil

    14. 2 cups Creole Ratatouille

    Instructions Jump to Ingredients ↑

    1. Combine the lamb, shallots, garlic, basil, thyme, Creole Seasoning, cumin, chili powder, salt, pepper, and egg in bowl, and work gently with your hands until thoroughly blended. Form into 12 small patties.

    2. Prepare the Rosemary Jus, and cover to keep warm. Prepare the Creole Ratatouille.

    3. Heat the oil in a large skillet over high heat. Add the patties and sautÈ until brown, for about 3 minutes on each side.

    4. To serve, place 3 lamb patties on each of 4 plates, add 1/2 cup of the Creole Ratatouille, and drizzle with 1/4 cup of the Rosemary Jus.

    5. Yield : 4 main-course servings

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