Lamb Patties with Vegetables Provencal
Yield
4 servingsPrep
15 minCook
20 minReady
35 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
ground lamb
raw |
|
| 1 | large |
eggs
|
|
| 2 | tablespoons |
bread crumbs
|
|
| 1 ¼ | teaspoons |
salt
|
|
| 1 | teaspoon |
rosemary leaves
|
|
| 1 | dash |
red hot pepper sauce
|
*
|
| 1 | tablespoon |
olive oil
|
|
| 1 | medium |
onions
cut in rings |
|
| 2 | large |
garlic cloves
crushed |
*
|
| 8 | ounces |
zucchini
cut in 1/4 inch slices |
|
| 14 | 1/2 ounces |
tomatoes, canned
|
|
| 16 | ounces |
potatoes, canned
small, drained |
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
ground lamb
raw |
|
| 1 | large |
eggs
|
|
| 3E+1 | ml |
bread crumbs
|
|
| 6.3 | ml |
salt
|
|
| 5 | ml |
rosemary leaves
|
|
| 1 | dash |
red hot pepper sauce
|
*
|
| 15 | ml |
olive oil
|
|
| 1 | medium |
onions
cut in rings |
|
| 2 | large |
garlic cloves
crushed |
*
|
| 231.2 | ml/g |
zucchini
cut in 1/4 inch slices |
|
| 14 | 1/2 ounces |
tomatoes, canned
|
|
| 462.4 | ml/g |
potatoes, canned
small, drained |
* |
Directions
Mix lamb, egg, bread crumbs, 1 teaspoon salt, ¾ teaspoon rosemary and hot pepper sauce in bowl.
Shape into 8 patties. Heat oil in large skillet over high heat.
Add lamb patties and cook about 2 minutes per side until done as desired.
Remove from skillet with slotted spoon.
Add onion and garlic to pan drips.
Cook over medium heat until onion is golden, stirring occasionally.
Stir in zucchini and tomatoes.
Season with remaining salt and rosemary.
Cover and simmer about 10 minutes until zucchini is tender.
Stir in potatoes; put lamb patties on top of vegetables.
Cover and heat through. Sprinkle with parsley. Serve.
