Lamb patties with vegetables provencal
Yield: 4 servings
Ingredients:
- 1 lb Ground raw lamb 1 Med onion cut in rings
- 1 Large egg 2 lg Cloves crushed garlic
- 2 tb Bread crumbs 8 oz Zucchini cut in 1/4"
- 1 1/4 ts Salt Slices
- 1 ts Rosemary 14 1/2 oz Canned tomatoes
- 1 ds Hot pepper sauce 16 oz Can sm whole potatoes
- 1 tb Olive oil Drained Mix lamb egg bread crumbs
- 1 t salt
- 3/4 t rosemary and hot pepper sauce
Instructions:
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.
