- 4 tablespoons [60 mL] tomato coulis [smooth puree sold at Italian grocery stores]
- 1 teaspoon [5 mL] or more garlic flower
- 4 fresh mint leaves
- 1 egg yolk
- Pinch of Cayenne pepper
- 1 teaspoon [5 mL] or less salt
- Garlic-basil flavored oil [sold at specialty grocery stores]
- 21 ounces [600 g] ground lamb
Garlic Flower Cream
- 1 cup [250 mL] sour cream
- 1 tablespoon [15 mL] garlic flower
- 1 teaspoon [5 mL] drained green peppercorns
- 1 tablespoon [15 mL] chopped parsley
- Salt, to taste
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- Into a food processor, puree together tomato coulis, garlic flower, mint leaves, egg yolk, Cayenne pepper, salt and enough garlic-basil flavored oil to get a smooth puree.
- Well mix tomato coulis into ground lamb.
- Shape mixture into 6 equal patties; refrigerate.
- Drain sour cream of garlic flower cream into a strainer lined with paper toweling.
- Into a bowl, mix together drained sour cream, garlic flower, drained green peppercorns, chopped parsley and salt; refrigerate.
- Preheat barbecue until hot.
- Brush lamb patties with garlic-basil flavored oil; grill patties to taste onto barbecue rack, over hot charcoals.
- Serve, along with garlic flower cream on the side.
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