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Cooked by: Chef / Last Modified: 8/11/2008 / Base: Lamb / Number of Servings: 4 |
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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, 1/4 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.
| Ingredients:
1 oil, olive
1 Teaspoon(s) Salt
1 light sauce, soy
1 Pound(s) Ground lamb, very lean
1 grated ginger root
2 Tablespoon(s) Black peppercorns, cracked
2 (2 Tbs juice) (1/2 tsp. zest) lime, fresh
2 Cup(s) Water
1/2 finely chopped onion, red
1 Bulb
6 pineapple, can, juice
1 Tomato
24 steak or fillet salmon
1/2 Cup(s) Fresh basil
1 Tablespoon(s) Butter, cut into 4 pieces |
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