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
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
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