Lamb Patties With Mushroom Sauce

Ingredients

• 1 ¼ pounds ground lean lamb
• 3 tablespoons olive oil
• 1 ½ cups finely chopped onions
• 1 teaspoon finely chopped garlic
• 1 teaspoon ground cumin
• ½ cup finely chopped coriander or parsley
• ½ cup fine fresh bread crumbs
• 1 egg, lightly beaten
• Salt and freshly ground pepper to taste
• 1 tablespoon butter
• pound fresh mushrooms, thinly sliced, about 2 cups
• 2 tablespoons finely chopped shallots
• ¼ cup dry white wine
• ½ cup chopped peeled fresh tomatoes or canned crushed tomatoes
• ¾ cup fresh or canned chicken broth
• 1 teaspoon chopped fresh tarragon or 1/2 teaspoon dried
• 2 teaspoons arrowroot or cornstarch
• 1 tablespoon water

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    1194 calories; 115 grams fat; 54 grams saturated fat; 0 grams trans fat; 50 grams monounsaturated fat; 6 grams polyunsaturated fat; 23 grams carbohydrates; 6 grams dietary fiber; 4 grams sugars; 17 grams protein; 163 milligrams cholesterol; 501 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 servings

Preparation

1. Place the lamb in a mixing bowl.
2. Heat two tablespoons of the oil in a small skillet and add the onions and garlic. Cook briefly, stirring, until wilted. Sprinkle with cumin and stir, blending well. Cool briefly.
3. Scrape the onion mixture into the lamb. Add the coriander, bread crumbs, egg, salt and pepper. Blend well with fingers and shape the mixture into 20 patties. Set aside.
4. For the mushroom sauce, heat the butter in a saucepan and add the mushrooms, shallots, salt and pepper. Cook over medium-high heat until all the moisture from the mushrooms has evaporated.
5. Add the wine and simmer briefly over high heat. Add the tomatoes, broth and tarragon. Cook about 5 minutes, stirring occasionally.
6. Blend the arrowroot with the water. Stir into the sauce and cook briefly.
7. Meanwhile, heat the remaining olive oil in a nonstick skillet large enough to hold the patties in one layer. Add the patties and turn them so they brown evenly, about 5 minutes. Drain the fat.
8. Add the patties to the sauce, cover and simmer about 10 minutes.

45 minutes