Skinny peppered lamburgers in herbed pizzaiol

Yield: 4 Servings

Measure Ingredient
1 teaspoon Salt
1 pounds Ground lamb -- very lean
2 tablespoons Black peppercorns --
\N \N Cracked
2 cups Water
1 \N Bulb
1 \N Tomato
½ cup Fresh basil, mint or
\N \N Parsley
1 tablespoon Butter -- cut into 4 pieces
\N \N Garlic

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 (

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