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Before I begin, let me explain. This is not your typical Summar fare. And by that I mean it's a reasonably heavy, traditional Southern dish. Clearly I've been craving comfort food. On that note, this recipe makes me wish I had some zucchini and green tomatos to fry up. Alas, we'll call it a compromise and throw in some fresh garden peppers and sweet onion instead.
1 lb ground lamb 1 to 2 cups sliced mushrooms 1/2 sweet onion, sliced 1/4 cup fresh peppers (I used a combination of sweet and spicy) 1 tsp cracked pepper 1 tsp garlic salt 1 tsp your favorite steak seasoning
Whatever is left in the pan after cooking the lamb and veggies (keep it to a maximum of 2-3 tbs of leftover drippings)1 & 1/2 cups of lamb or beef stock2 tbs flour
Begin by pre-heating a skillet large and deep enough to hold all of the recipe's contents. I recommend medium-high heat.
Next, thoroughly mix the salt, pepper, and steak seasoning into the ground lamb. Form into 3 equal sized patties. Place them in the preheated skillet (partially covering the skillet will save you at least some post-dinner clean up).
Once the patties are browned, but not well-done, remove them from the skillet and set aside (ideally where they will stay warm and not dry out). Place mushrooms, onion, and peppers in the skillet. Cook until softened and set these aside as well.
Up next: the gravy. I used this recipe from South Your Mouth as a guide. The reason: this lady can make one heck of a gravy and I am not experienced in the gravy making department.
Arrage the patties and veggies on a serving dish. Pour the gravy over the top.