Skinny peppered lamburgers in herbed pizzaiol
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | teaspoon | Salt |
| 1 | pounds | Ground lamb -- very lean |
| 2 | tablespoons | Black peppercorns -- |
| Cracked | ||
| 2 | cups | Water |
| 1 | Bulb | |
| 1 | Tomato | |
| ½ | cup | Fresh basil, mint or |
| Parsley | ||
| 1 | tablespoon | Butter -- cut into 4 pieces |
| Garlic | ||
Directions
1. Mix salt with lamb, shape meat into 4 patties, and coat both sides of patties with peppercorns, pushing peppercorns into meat with the heel of the hand. Let stand at room temperature for 1 hour.
2. Meanwhile bring the water to a boil. Drop garlic cloves into boiling water; lower heat and simmer until garlic is very tender and mild (about 25 minutes). Drain garlic and peel, reserving water.
3. Heat a heavy, nonreactive or nonstick medium skillet until waves of heat ripple up. Sear lamb patties in dry skillet for 2 minutes per side. Transfer to warmed platter. Peel, deseed and mince the tomato.
Add to skillet poached garlic, ¼ cup water from the garlic, tomato, and basil. Reduce sauce rapidly to a glaze, stirring constantly. With pan off heat, whisk butter into warm sauce a piece at a time. Season with salt to taste and pour sauce over lamb.
Recipe By : the California Culinary Academy From: Gary Watson <watson@...> Date: Sun, 22 Jan 1995 09:09:32 ~0800 (