Chopped Lamb Steak au Poivre

Name: Chopped Lamb Steak au Poivre
Yield: Serves 4
Cuisine: United States
Ingredients: 1 cup fresh mint leaves, parboiled, finely chopped; ¼ cup black peppercorns; salt; 3 tablespoons butter; 2 pounds ground or chopped lamb meat; 1 sprig fresh thyme; ¼ cup tomato concasse; 2 cups water; 32 cloves garlic, peeled

Preparation info

Serves
4

Difficulty
Medium

Appears in

Jeremiah Tower's New American Classics

By Jeremiah Tower

Published 1986

About

This is the more elegant presentation of the J. T. Burger I developed for the Balboa Café in San Francisco, and is wildly good, beyond its modest title. The chopped lamb should have about 15 percent fat and be cooked medium rare.

Ingredients

2 pounds ground or chopped lamb meat
¼ cup black peppercorns
32

Americas
United States
San Francisco
Main course
Gluten-free
California

Method

Salt the lamb and shape into 4-inch patties, 1½ inches thick, as loosely as possible but still neatly and firmly packed. Either crush the peppercorns with a mallet, grind them very coarsely, or break them up i