Bitoks d’Agneau aux Capres

One of the few dishes my mom cooked growing up that I liked. Shhhh…don’t tell her!

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Serving Size: 6-8 servings

Chef: Susan Cummings

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Bitoks d'Agneau aux Capres

The caper sauce combined with the smokiness of the lamb are fantastic.

Prep time: 20 MinCook time: 20 MinTotal time: 40 Min

Ingredients

• 1 1/2 pounds ground lamb
• 1 teaspoon canola oil
• 1 cup finely chopped onions
• 1/2 cup firm bread crumbs
• 1 egg, slightly beaten
• 2 tablespoons finely chopped parsley
• 4 tablespoons finely chopped dill
• Salt and Pepper to taste
• 2 tablespoons butter
• 1 teaspoon paprika
• 1/4 teaspoon thyme
• 1/2 cup dry white wine
• 1/2 cup chicken broth
• 2 cups sour cream
• 3+ tablespoons drained capers

Instructions

1. Put meat into mixing bowl and set aside.
2. Heat oil in small skillet and add 1/2 onion & garlic. Cook until onion is wilted. Let cool.
3. Add onion mixture to meat. Add bread crumbs, egg, parsley, 2 tablespoons of chopped dill, salt & pepper.
4. Shape mixture into balls about 2 inches in diameter, about 16 balls. Flatten slightly.
5. Heat 2 tablespoons butter in 1-2 skillets. Add patties and cook 5 minutes. Flip patties and cook 5 minutes longer or until desired doneness.
6. Transfer patties to warm platter and pour fat from skillet. Add remaining onion and cook, stirring til wilted. Add paprika and thyme and stir.
7. Stir in wine. When it boils, add broth and cook down to about 1/2 cup. Remove from heat and stir in sour cream. Add salt & pepper, to taste. Return to heat and heat gently without boiling.
8. Reheat, stirring frequently. Add the capers.
9. Pour the sauce over lamb patties and sprinkle with remaining dill. Serve over noodles (with salt, butter, nutmeg, pepper).

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Notes: