Chopped Lamb Steak au Poivre

Preparation info
  • Serves


    • Difficulty


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.


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


Salt the lamb and shape into 4-inch patties, 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