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Grilled Lamb Patties with a White Bean and Mint Relish

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    Source: www.emerils.comReport recipe

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    Nutrition Info . . .

    NutrientsProteins, Lipids, Cellulose
    VitaminsA, B1, B2, B3, B9, B12, C
    MineralsCopper, Natrium, Chromium, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

    Ingredients Jump to Instructions ↓

    1. 1 1/2 pounds ground lamb

    2. 2 tablespoons minced shallots

    3. 2 tablespoons minced garlic

    4. 2 tablespoons chopped mint

    5. 2 teaspoons Creole seasoning

    6. 2 teaspoons ground cumin

    7. 1 teaspoon ground chili powder

    8. 1 teaspoon salt

    9. 1/2 teaspoon freshly ground black pepper

    10. 1 egg

    11. 3 tablespoons olive oil

    12. 4 ounces bacon, chopped

    13. 1/2 cup small diced red onions

    14. 1/2 cup small diced fresh tomatoes, seeded

    15. 1 teaspoon chopped garlic

    16. 1 lemon, juiced

    17. 1 cup white navy beans, cooked in salted water until tender, cooled completely

    18. 2 tablespoons chiffonade of mint

    19. 1 cup veal reduction, warm

    20. 1 tablespoons finely chopped fresh parsley leaves

    Instructions Jump to Ingredients ↑

    1. In a mixing bowl, combine the lamb, shallots, garlic, mint, Creole seasoning, cumin, chili powder, salt, pepper, and egg. Mix well. Form into 12 small patties. In a sauté pan, over medium heat, render the bacon until crispy, about 6 to 8 minutes. Using a slotted spoon, remove and drain on paper towels, reserving 2 tablespoons of the bacon fat.

    2. In a mixing bowl, combine the bacon, red onions, tomatoes, garlic, lemon juice, white beans, mint and reserved bacon fat. Mix well. Season with salt and pepper. Set aside. Heat the olive oil in a large skillet over medium-high heat. Add the patties and pan-fry for 4 minutes on each side. To serve, spoon the relish in the center of 6 serving plates. Place 2 lamb patties on top of the relish. Spoon some of the veal reduction over the patties. Garnish with parsley.

    3. Yield : 6 servings

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