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Ingredientes
- 1 1/2 lb grnd lamb
- 2 Tbsp. chopped shallots
- 2 Tbsp. chopped garlic
- 2 Tbsp. minced mint
- 2 tsp Creole seasoning
- 2 tsp grnd cumin
- 1 tsp grnd chili pwdr
- 1 tsp salt
- 1/2 tsp freshly-grnd black pepper
- 1 x egg
- 3 Tbsp. extra virgin olive oil
- 4 ounce bacon minced
- 1/2 c. small-diced red onions
- 1/2 c. small-diced seeded fresh tomatoes
- 1 tsp minced garlic
- 1 x lemon juiced
- 1 c. white navy beans cooked in salted water till tender, cooled completely
- 2 Tbsp. chiffonade of mint
- 1 c. veal reduction hot
- 1 Tbsp. finely-minced fresh parsley leaves
Direcciones
- In a mixing bowl, combine the lamb, shallots, garlic, mint, Creole seasoning, cumin, chili pwdr, salt, pepper, and egg. Mix well. Form into 12 small patties.
- In a saute/fry pan, over medium heat, render the bacon till crispy, about 6 to 8 min. Using a slotted spoon, remove and drain on paper towels, reserving 2 Tbsp. 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 extra virgin olive oil in a large skillet over medium-high heat. Add in the patties and pan-fry for 4 min 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.
- This recipe yields 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 198g | |
| Recipe makes 6 servings | |
| Calories 608 | |
| Calories from Fat 389 | 64% |
| Total Fat 43.35g | 54% |
| Saturated Fat 15.65g | 63% |
| Trans Fat 0.0g | |
| Cholesterol 127mg | 42% |
| Sodium 631mg | 26% |
| Potassium 774mg | 22% |
| Total Carbs 24.34g | 6% |
| Dietary Fiber 8.9g | 30% |
| Sugars 1.69g | 1% |
| Protein 30.19g | 48% |
