Wednesday, September 15, 2010
Monday, September 13, 2010
One of my absolute favorite dishes, great for the month of August and early September because of the fresh tomatoes. I never expected mint and tomatoes to be such a great pair, but their fresh flavors complement each other well.
2 lb. ground lamb
1/4 c. red onion
2 cloves garlic, minced
6 T. chopped fresh mint, plus fresh sprigs for garnish
1/2 t. ground cumin
1 t. salt
1/2 t. coarsely ground pepper
24 whole cloves garlic
4 T. extra-virgin olive oil
4 - 6 tomatoes, peeled, seeded and chopped
6 slices rustic country style bread
Combine the lamb, onion, minced garlic, 2 T. of the chopped mint, cumin, 1 t. salt, and 1/2 t. pepper. Mix well and form 6 patties. Cover and refrigerate for at least 1 hr.
Bring a small saucepan 3/4 full of water to a boil. Add the garlic cloves and simmer, uncovered, until just soft, 10-15 min. Drain, and reserve the garlic.
In a frying pan over med. heat, warm 2 T. of the olive oil. Add the tomatoes,the remaining 4 T. of chopped mint, the garlic cloves and salt and pepper to taste. Simmer until the juices evaporate and the sauce thickens slightly, 5-10 minutes. Remove from the heat, cover and keep warm.
Brush the bread slices with remaining 2 T. olive oil and place on grill. Grill the lamb burgers at the same time, turning once, about 4-5 minutes for each side.
To serve, place 1 slice of grilled bread on each plate and top with a lamb burger. Spoon the warm sauce on top and garnish with the mint sprigs. Serve immediately.
(Williams-Sonoma kitchen library)
Posted by rbeahrs at 8:47 PM
Sunday, September 12, 2010
Posted by rbeahrs at 9:07 PM
Wednesday, September 1, 2010
|Our 10 month old puppy had been roaming the house for the past few weeks while we were at work. Nothing had gone wrong until Taylor came home to this. His Pathology Text book in shreds on the floor, the entire renal chapter was torn to shreds. Needless to say, Clarence is back in his kennel, or as Taylor likes to refer to it, his cell.|
Posted by rbeahrs at 9:06 PM
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