1 pound lamb, finely ground
4 medium cloves garlic, minced
1/4 cup fresh mint, minced
2 tablespoons minced fresh sage
7 tablespoons olive oil
2 medium eggs
1 tablespoon crushed green peppercorns
1/4 cup heavy cream
Salt to taste
Black pepper to taste
In a small bowl, combine the lamb, half of the garlic, the mint, sage, 4 tablespoons oil, salt, black pepper, and eggs. Mix well, cover, and refrigerate for at least 3 hours.
Divide mixture into 8 portions and form into patties.
Place 2 tablespoons olive oil in a large skillet over medium heat and add 4 patties. Cook for 3 minutes per side. Repeat for the remaining four patties.
While the patties cook, place the remaining 1 tablespoon olive oil in a saucepan. Add the remaining garlic and saute until fragrant, about 30 seconds. Remove from heat and stir in peppercorns.
Add cream, stir very well, and cover to keep warm while lamp patties cook.
Place patties on plates, top with sauce and serve.
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