Cabernet Lamb Rissoles
You will need the following:
- Minced Lamb
- Shallot Finely Diced
- Cabernet Powder
- Sea Salt and Black Pepper
- Fresh Parsley (Chopped)
- Fresh Mint (Chopped)
- Mustard and a splash of low sodium Soya sauce
There are no quantities as they change depending on how much I am making and how moist the lamb is. I will put in a lot of mint, you can add as you are mixing and smell it to judge, one egg is good for approx. one pound of meat. I add enough powder to bind the meat but not so much to make it dry. Common sense is your guide with this favourite.
Put all the ingredients in a bowl. I prefer to mix by hand.
Form into small 2oz. patties.
To cook, heat skillet, with a drop of oil, brown and flip, finish in 350 degree oven for 12 to 15 minutes.
Server them with a salad, or as part of a mixed grill.
Funding for this project was provided in part by Agriculture and Agri-Food Canada through the Agricultural Adaptation Council's CanAdvance Program.