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lean ground lamb onion garlic butter olive oil white breadcrumbs milk freshly chopped oregano Worcestershire sauce egg salt flour bacon watercress leaf
Viewed: 34 - Published at: 6 years agoIngredients
- 600 g lean ground lamb
- 1 Spanish onion, finely chopped
- 1 garlic clove, finely chopped
- 1 ounce butter
- 2 tablespoons olive oil
- 2 ounces fresh white breadcrumbs
- 4 tablespoons milk
- 3 tablespoons freshly chopped parsley
- 14 teaspoon dried oregano
- 2 teaspoons Worcestershire sauce
- 1 large egg, lightly beaten
- salt & freshly ground black pepper
- flour, for coating
- 6 slices fat bacon
- watercress leaf, to garnish
Method
- 1.
- Simmer the chopped onion and garlic in half the butter and oil until soft, then cool.
- Soak the breadcrumbs in the milk, then squeeze out the excess moisture.
- Heat the grill to high.
- 2.
- Place the lamb in a large bowl.
- Add the onion and garlic, breadcrumbs, herbs, Worcestershire sauce and egg, and mix well.
- Season with salt and black pepper.
- 3.
- Divide mixture into 6.
- Shape each portion into a ball, then roll "in flour and flatten into patties 7.5 cm (3 in) in diameter.
- 4.
- Stretch each bacon slice thinly with the back of a knife to meet round the middle of each patty.
- If a slice does not reach, use an extra slice.
- Tie securely with string.
- Grill the patties for 2 - 3 minutes on each side to seal them.
- 5.
- Heat the remaining butter and oil in a large frying-pan, or 2 smaller pans, and fry the patties slowly on all sides for about 30 minutes until cooked through.
- 6.
- Discard the strings, transfer the patties to a heated serving dish and serve very hot, garnished with watercress.
