Recipe - Grilled Lamb Pasta Salad With A Roasted Garlic Vinaigrette

1 One half pound Ground lamb
2 tablespoon Minced shallots
2 tablespoon Minced garlic
2 tablespoon Chopped mint
2 teaspoon Creole seasoning
2 teaspoon Ground cumin
1 teaspoon Ground chili powder
1 teaspoon Salt
One half teaspoon Freshly ground black pepper
1 Egg
3 tablespoon Olive oil

FOR THE RELISH
4 ounce Bacon; chopped
One half cup Small minced red onions
One half cup Small minced fresh tomatoes;
seeded
1 teaspoon Chopped garlic
1 Lemon; juiced
1 cup White navy beans; cooked in
salted
; water until tender,
; cooled completely
2 tablespoon Chiffonade of mint
1 cup Veal reduction; warm
1 tablespoon Finely chopped fresh parsley
leaves

In a mixing bowl, combine the lamb, shallots, garlic, mint, Creole
seasoning, cumin, chili powder, salt, pepper, and egg. Mix well. Form into
12 small patties. In a saut‚ pan, over medium heat, render the bacon until
crispy, about 6 to 8 minutes. Using a slotted spoon, remove and drain on
paper towels, reserving 2 tablespoons of the bacon fat.

In a mixing bowl, combine the bacon, red onions, tomatoes, garlic, lemon
juice, white beans, mint and reserved bacon fat. Mix well. Season with salt
and pepper. Set aside. Heat the olive oil in a large skillet over
mediumhigh heat. Add the patties and panfry for 4 minutes on each side.
To serve, spoon the relish in the center of 6 serving plates. Place 2 lamb
patties on top of the relish. Spoon some of the veal reduction over the
patties. Garnish with parsley.

Yield: 6