This is the more elegant presentation of the
Salt the lamb and shape into
Meanwhile, poach the garlic with the water, thyme, and some salt in a saucepan until just tender when stuck with a fork, about 20 minutes. Remove the thyme and discard. Strain the liquid and reduce it to ½ cup. Reserve the garlic separately.
Heat a griddle or frying pan over high heat. Sear the lamb patties 2 minutes on each side. Turn the heat down to medium and cook another 2 minutes on each side. Remove the patties and keep warm. Pour off all the fat and deglaze the pan with the garlic poaching liquid. Add the tomato, mint, and butter, turn the heat to high, and shake the pan to incorporate the butter.
Put the lamb patties on warm plates and place the garlic cloves around them. Spoon
© 1986 Jeremiah Tower. All rights reserved.