Grilled Chopped Lamb-steaks With Rosemary And Pine Nuts Main Dish Recipes


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Grilled Chopped Lamb-steaks With Rosemary And Pine Nuts

Ingredients:

  • 4 oz Toasted pine nuts
  • 1 tsp Rosemary
  • 1 fl oz Salad oil
  • 3 oz Onion, chopped fine
  • 5 fl oz Milk
  • 1/2 tsp White pepper
  • 1/4 cup Chopped parsley
  • 1 1/4 tsp Salt
  • 12 Bacon strips
  • 3 1/4 lb Ground lamb
  • 4 oz Soft, fresh bread crumbs



  • Method:

  • Sauté the onion in oil until tender.
  • Do not brown.
  • Cool thoroughly.
  • Combine all ingredients except bacon in a bowl.
  • Mix gently until evenly combined.
  • Do not overmix.
  • Scale the meat into 5-oz portions.
  • Form the portions into thick patties, about 3/4 înch thick.
  • Wrap a strip of bacon around each patty and fasten with picks.
  • Grill or broil the patties under moderate heat until done, turning once (see note).
  • Remove picks before serving.
  • -----------------------------------------------------------------------
  • Note:
  • Patties may be browned under the broiler, arranged on a sheet pan, and finished in the oven at 375°F.
  • =========================================
  • Variations:
  • Ground beef or veal may be used instead of lamb.
  • Grilled Chopped Beaf "Steaks" with Marjoram
  • Substitute ground beef for ground lamb. Substitute marjoram for the rosemary. Omit the pine nuts.





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