Recipe courtesy of Emeril Lagasse
Yield:
6 servings
Level:
Easy

Ingredients

  • 1 1/2 pounds ground lamb
  • 2 tablespoons minced shallots
  • 2 tablespoons minced garlic
  • 2 tablespoons chopped mint
  • 2 teaspoons Creole seasoning
  • 2 teaspoons ground cumin
  • 1 teaspoon ground chili powder
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 egg
  • 3 tablespoons olive oil
  • For the relish:
  • 4 ounces 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 tablespoons chiffonade of mint
  • 1 cup veal reduction, warm
  • 1 tablespoons finely chopped fresh parsley leaves

Directions

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 saute 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.

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