Grilled Lamb Patties With A White Bean And Mint Relish

Recipe Ingredients

1 1/2 lbs	681g / 24oz	Ground lamb
2 tablespoons	30ml	Minced shallots
2 tablespoons	30ml	Minced garlic
2 tablespoons	30ml	Chopped mint
2 teaspoons	10ml	Creole seasoning
2 teaspoons	10ml	Ground cumin
1 teaspoon	5ml	Ground chili powder
1 teaspoon	5ml	Salt
1/2 teaspoon	2.5ml	Freshly-ground black pepper
1		Egg
3 tablespoons	45ml	Olive oil
		For The Relish
4 oz	113g	Bacon - chopped
1/2 cup	31g / 1.1oz	Small-diced red onions
1/2 cup	31g / 1.1oz	Small-diced seeded fresh tomatoes
1 teaspoon	5ml	Chopped garlic
1		Lemon - juiced
1 cup	160g / 5.6oz	White navy beans - cooked in salted
		Water until tender, cooled completely
2 tablespoons	30ml	Chiffonade of mint
1 cup	237ml	Veal reduction - warm
1 tablespoon	15ml	Finely-chopped fresh parsley leaves

Recipe Instructions

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.

This recipe yields 6 servings.

Source:
EMERIL LIVE with Emeril Lagasse - (Show # EM-1C37) - from the TV FOOD - NETWORK

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