Serves: 4
Ingredients
Red bell pepper confit
-
5
bellpepper
-
30
milliliters olive oil
-
2
garlic cloves, peeled and minced
-
2
tablespoons fish sauce
-
1/2
cup raisins
-
1
handful parsley
Lamb patties
-
500g
lamb
-
1
small egg
-
3
green onion, finely cut
-
salt and pepper
-
15
milliliters olive oil
-
1
goat cheese log
Directions
- Confit: Rinse and dry the bell pepper, dessed and cut into strips. Heat a sautée pan on high heat. Put some olive oil in the pan: once it is hot enough, add the bell pepper. Stir in the garlic, parsley, raisins, fish sauce, cover and cook on simmer for about 30 minutes until soft.
- Heat another pan on medium heat. Mince the green onion and stir together egg and lamb. Season well and form four patties.
- Put some olive oil in a pan and cook the patties, about 5 minutes on each side. Put on lower heat and wait for the liquid to absorb. Set aside
- Cut the cheese into 8 slices and place on the patties. Cover to let it met.
- Serve the patties with bell pepper confit