Ground Lamb With Cognac and Green Peppercorn Sauce

[froggy]

OK OK here it is
[FONT=&quot]2 pounds boned lamb shoulder, ground[/FONT]
[FONT=&quot]1/4 cup minced onion[/FONT]
[FONT=&quot]2 tablespoons minced, fresh parsley[/FONT]
[FONT=&quot]4 garlic cloves, minced[/FONT]
[FONT=&quot]1 1/2 teaspoons salt[/FONT]
[FONT=&quot]freshly ground pepper[/FONT]
[FONT=&quot]2 tablespoons (1/4 stick) butter[/FONT]
[FONT=&quot]1 tablespoon olive oil[/FONT]
[FONT=&quot]2 tablespoons minced shallots[/FONT]
[FONT=&quot]1/4 cup cognac[/FONT]
[FONT=&quot]1 cup chicken stock[/FONT]
[FONT=&quot]1 cup crème fraise [/FONT]
[FONT=&quot]1 tablespoon green peppercorns packed in brine, drained[/FONT]
[FONT=&quot]several drops fresh lemon juice[/FONT]
[FONT=&quot]1 tablespoon butter[/FONT]
[FONT=&quot] [/FONT]
[FONT=&quot]Mix lamb, onion, parsley, garlic, salt and pepper. Form into patties slightly less than 3/4 inch thick.[/FONT]
[FONT=&quot]Melt butter with oil in heavy, large skillet over high heat. Add patties in batches (do not crowd) and cook until crusty on bottom (about 4 minutes). Turn patties over and cook until crusty on second side [/FONT]
[FONT=&quot]Transfer to platter. Pour off fat from skillet.
Set skillet over Medium high heat. Stir in shallots.
Add cognac, stirring to scrape up browned bits. Tilt pan, heat cognac and ignite.
When flames subside, add stock and boil until reduced by half.
Add crème fraise and stir until golden brown. Reduce heat and simmer to sauce-like consistency.
Add half of peppercorns and lemon juice. Remove from heat. Swirl in butter.
Season sauce with salt and pepper. Pour over patties. Sprinkle with remaining peppercorns.


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