Lamb patties with vegetables provencal
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Ground raw lamb |
| 1 | Large egg | |
| 2 | tablespoons | Bread crumbs |
| 1¼ | teaspoon | Salt |
| 1 | teaspoon | Rosemary |
| 1 | dash | Hot pepper sauce |
| 1 | tablespoon | Olive oil |
| 1 | Med onion cut in rings | |
| 2 | larges | Cloves crushed garlic |
| 8 | ounces | Zucchini cut in 1/4\" |
| Slices | ||
| 14½ | ounce | Canned tomatoes |
| 16 | ounces | Can sm whole potatoes |
| Drained | ||
Directions
Mix lamb, egg, bread crumbs, 1 t salt, ¾ t rosemary and hot pepper sauce in bowl. Shape into 8 patties. Heat oil in large skillet over high heat. Add lamb patties and cook about 2 min per side until done as desired. Remove from skillet with slotted spoon. Add onion and garlic to pan drips. Cook over med heat until onion is golden, stirring occasionally. Stir in zucchini and tomatoes. Season with remaining salt and rosemary. Cover and simmer about 10 min until zucchini is tender. Stir in potatoes; put lamb patties on top of vegetables. Cover and heat through. Sprinkle with parsley. Serve.