Title: Lamb Patties with Vegetables Provencal
Categories: Meat Lamb
Yield: 4 Servings
| 1 | lb | Ground raw lamb |
| 1 | | Large egg |
| 2 | tb | Bread crumbs |
| 1 1/4 | ts | Salt |
| 1 | ts | Rosemary |
| 1 | ds | Hot pepper sauce |
| 1 | tb | Olive oil |
| 1 | | Med onion cut in rings |
| 2 | lg | Cloves crushed garlic |
| 8 | oz | Zucchini cut in 1/4" |
| | | Slices |
| 14 1/2 | oz | Canned tomatoes |
| 16 | oz | Can sm whole potatoes |
| | | Drained |
Mix lamb, egg, bread crumbs, 1 t salt, 3/4 t 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 min per side until done as desired.
Remove from skillet with slotted spoon. Add onion and garlic to pan drips.
Cook over med heat until onion is golden, stirring occasionally. Stir in
zucchini and tomatoes. Season with remaining salt and rosemary. Cover and
simmer about 10 min until zucchini is tender. Stir in potatoes; put lamb
patties on top of vegetables. Cover and heat through. Sprinkle with
parsley. Serve.