Bitoks d’Agneau

International: Other
Written by Christie Churchman

Not sure if you noticed, but there is another recipe that is the same but made with capers. What’s HILARIOUS to me is that the recipe is ENTIRELY different. I guess if you can’t have capers, then FUCK IT…we’re changing everything! ha! Classic Susan Cummings ;)

Serving Size: 6-8 servings
Chef:
Bitoks d'Agneau

Bitoks d'Agneau

Sans les capres.
Prep time: 20 MinCook time: 20 MinTotal time: 40 Min

Ingredients

  • 1 1/2 pounds ground lamb
  • 3 tablespoons + 1 teaspoon butter
  • 1/3 cups fresh bread crumbs
  • 3 tablespoons + 2 teaspoons finely chopped dill or parsley
  • 1 egg, slightly beaten
  • Salt and fresh ground pepper, to taste
  • 1/4 pound mushrooms, quartered or sliced
  • 1 tablespoon finely chopped shallots
  • 1/4 cup dry white wine
  • 1/2 cup heavy cream

Instructions

  1. Place lamb in mixing bowl.
  2. Heat 1 teaspoon butter in skillet and add onion. Cook, stirring until wilted. Add onion to lamb.
  3. Add the bread crumbs, 3 tablespoons dill, one egg, salt and pepper, to taste. Blend well and divide into 8 portions.
  4. Heat 2 tablespoons butter in a skillet and cook lamb patties, 3 or 4 minutes per side.
  5. Remove patties and wipe out skillet. Add remaining 1 tablespoon butter and mushrooms. Cook until lightly browned. Add shallots and wine. Cook, stirring occasionally, until liquid evaporates almost entirely. Add the cream. Cook about 5 minutes and add remaining dill.
  6. Serve patties with sauce on top.

Notes:

Christie Churchman
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Bitoks d’Agneau aux Capres