Name: Minted Lamb Patties with Fresh Pineapple
Yield: 4 servings
Ingredients: 1 tablespoon chopped parsley; ¼ teaspoon freshly ground black pepper; 2 thick slices of fresh pineapple with the skin, eyes and core removed; 1¼ pounds lean lamb (shoulder, neck or shank), ground; 1 garlic clove, minced; 1 tablespoon chopped fresh mint; 1½ tablespoons minced onion; ¼ cup Chicken Stock; 1½ cups soft fresh bread crumbs; 1 teaspoon salt; 1 tablespoon butter; 1 tablespoon brown sugar; 1 egg, lightly beaten

Preparation info

4
servings

Difficulty
Medium

Appears in

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

About

Ingredients

1½ cups soft fresh bread crumbs
¼ cup Chicken Stock
1¼

Main course

Method

Preheat broiler.
Soak the bread crumbs in the stock. Add the lamb, salt, pepper, egg, onion, garlic, mint and parsley; mix together and shape into eight patties.
Broil the patties three to four inches from the source of heat for eight to ten minutes. Turn and broil for four minutes longer. Top each patty with a quarter of a pineapple

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Minted Lamb Patties with Fresh Pineapple

Ingredients

Method

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