Ground Lamb With Cognac and Green Peppercorn Sauce
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  1. #1

    Jan 2008
    Canyon Del Oro, Arizona
    120 times

    Ground Lamb With Cognac and Green Peppercorn Sauce

    OK OK here it is
    2 pounds boned lamb shoulder, ground
    1/4 cup minced onion
    2 tablespoons minced, fresh parsley
    4 garlic cloves, minced
    1 1/2 teaspoons salt
    freshly ground pepper
    2 tablespoons (1/4 stick) butter
    1 tablespoon olive oil
    2 tablespoons minced shallots
    1/4 cup cognac
    1 cup chicken stock
    1 cup crème fraise
    1 tablespoon green peppercorns packed in brine, drained
    several drops fresh lemon juice
    1 tablespoon butter

    Mix lamb, onion, parsley, garlic, salt and pepper. Form into patties slightly less than 3/4 inch thick.
    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
    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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