Skinny Peppered Lamburgers In Herbed Pizzaiol Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
1 tsp: Salt,
1 lbs: Ground lamb, very lean
2 tbsp: Black peppercorns --,
Cracked,
2 cup: Water,
1 Bulb: ,
1: Tomato,
1/2 cup: Fresh basil, mint or
Parsley,
1 tbsp: 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, 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.
Recipe By : the California Culinary Academy
From: Gary Watson Date: Sun, 22 Jan 1995 09:09:32
~0800 (
Source from luhu.jp
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.
Recipe By : the California Culinary Academy
From: Gary Watson
~0800 (
Source from luhu.jp
Tags
Other meat