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Bitoks d’Agneau

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:

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International: Other Christie DeHaan International: Other Christie DeHaan

Bitoks d’Agneau aux Capres

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

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

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).

Notes:

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