Grilled Lamb Patties With A White Bean And Mint
grilled lamb patties with a white bean and mint
Ingredients
- 1−1/2 Pound Ground lamb
- 2 Tablespoon Minced shallots
- 2 Tablespoon Minced garlic
- 2 Tablespoon Chopped mint
- 2 Teaspoon Creole seasoning
- 2 Teaspoon Ground cumin
- 1 Teaspoon Ground chili powder
- 1 Teaspoon Salt
- 1/2 Teaspoon Freshly ground black pepper
- 1 Egg
- 3 Tablespoon Olive oil
- 4 Ounce Bacon; chopped
- 1/2 Cup Small diced red onions
- 1/2 Cup Small diced fresh tomatoes; seeded
- 1 Teaspoon Chopped garlic
- 1 Lemon; juiced
- 1 Cup White navy beans; cooked in salted water until tender, cooled completely
- 2 Tablespoon Chiffonade of mint
- 1 Cup Veal reduction; warm
- 1 Tablespoon Finely chopped fresh parsley leaves
Instructions
- 1
In a mixing bowl, combine the lamb, shallots, garlic, mint, Creole seasoning, cumin, chili powder, salt, pepper, and egg. Mix well.
- 2
Form into 12 small patties.
- 3
In a saut pan, over medium heat, render the bacon until crispy, about 6 to 8 minutes.
- 4
Using a slotted spoon, remove and drain on paper towels, reserving 2 tablespoons of the bacon fat.
- 5
In a mixing bowl, combine the bacon, red onions, tomatoes, garlic, lemon juice, white beans, mint and reserved bacon fat. Mix well.
- 6
Season with salt and pepper. Set aside.
- 7
Heat the olive oil in a large skillet over medium−high heat.
- 8
Add the patties and pan−fry for 4 minutes on each side.
- 9
To serve, spoon the relish in the center of 6 serving plates.
- 10
Place 2 lamb patties on top of the relish.
- 11
Spoon some of the veal reduction over the patties.
- 12
Garnish with parsley.
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