For The Relish

For The Relish

Ingredients:
4 Ounce Bacon; chopped
1/2 Cup Small diced red onions
1/2 Cup Small diced 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

Directions:
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
medium−high heat. Add the patties and pan−fry 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 servings
Grilled Lamb Patties With A White Bean And Mint Relish 322
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