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Cooked by: Chef / Last Modified: 3/24/2004 / 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.
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