From the kitchen of One Perfect Bite...Lamb is not particularly popular in the United States. Fortunately, my family never got the memo, so lamb makes regular appearances at our table. This recipe was originally developed for Gourmet magazine, and while it took me some time to get the patties from the page to the pan, the deed was accomplished just in time for a family reunion. They were praised and analyzed and the consensus was we had a keeper on our hands. I suspect you'll love the way these patties look and I know you'll be delighted by how they taste. I appreciate them more each time I make them. I hope you give them a try. Here are my original thoughts about these patties.

Lamb and Feta Patties with Red Pepper and Apple Relish
Ingredients for relish:
3/4 cup cider vinegar
1/4 cup sugar
2/3 cup water
2 orange or red bell peppers, cut into 1/2-inch pieces
1/3 cup golden raisins
1 Golden Delicious apple, peeled, cored, and cut into 1/2-inch cubes
1 teaspoon mustard seeds
1/8 teaspoon cayenne
1/2 teaspoon salt
Ingredients for patties:
1 slice firm white sandwich bread, torn into pieces
1 scallion, coarsely chopped
1 garlic clove
1/3 cup coarsely chopped fresh mint
1 1/4 lb ground lamb
1 large egg, lightly beaten
1/4 lb feta, crumbled (3/4 cup)
3/4 teaspoon salt
1/4 teaspoon black pepper
Directions:
1) To make relish, bring vinegar and sugar to a boil in a 2-quart nonreactive heavy saucepan. Stir until sugar dissolves. Continue to boil for 1 minute longer. Stir in peppers, raisins, apple, mustard seeds, cayenne pepper and salt. Bring to a simmer and cook, uncovered, until peppers and apple are tender, about 25 minutes. Set aside.
2) To make patties, preheat broiler. Place bread, scallion, garlic, and mint in the bowl of a food processor. Pulse until finely chopped. Place crumbs in a bowl with lamb, egg, feta, salt and pepper. Mix with hands until combined. Do not over mix.
3) Form into 4 1/2-inch patties. Broil patties on oiled rack of a broiler pan 5 inches from heat until browned but still slightly pink in center, about 4 minutes on each side. Serve patties with relish. Yield: 4 servings.
Recipe adapted from Gourmet Magazine - February 2002
Older Posts


One Year Ago Today: Two Years Ago Today:
Asian-Style Braised Chicken Maple Date Nut Bread

Three Years Ago Today: Four Years Ago Today:
Zucchini and Caramelized Onion Tart Turkish Chickpea Stew
No comments :
Post a Comment