Recipe - Skinny Peppered Lamburgers In Herbed Pizzaiola Sauce

1 teaspoon Salt
1 pound Ground lamb very lean
2 tablespoon Black peppercorns
Cracked
2 cup Water
1 Bulb
1 Tomato
One half cup Fresh basil, mint or
Parsley
1 tablespoon Butter cut into 4 pieces
Garlic

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, One fourth 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 watson@rahul.Net Date: Sun, 22 Jan 1995 09:09:32 0800
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