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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