Grilled Lamb Patties With A White Bean And Mint Relish
Instructions:
- 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
- FOR THE RELISH
- 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
- 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 saut 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.
- 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.
- Yield: 6 servings