The Four Seasons Chopped Lamb Steak With Pine Nuts Recipes
THE FOUR SEASONS CHOPPED LAMB STEAK WITH PINE NUTS
Craig Claiborne and Pierre Franey brought this ground lamb dish to The Times in 1981. "We have always found it odd that lamb has never achieved the universal appeal in this country that it enjoys in countries such as France, Italy, Spain, Greece, Turkey and those in the Middle East," Mr. Claiborne wrote. The dish was created by Joseph (Seppi) Renggli, a chef at The Four Seasons Restaurant in Manhattan. It is a burger of sorts, flavored with cumin and paprika, enriched with pine nuts and cooked over charcoal or under the broiler.
Provided by Craig Claiborne And Pierre Franey
Categories dinner, main course
Time 2h25m
Yield Two to four servings
Number Of Ingredients 7
Steps:
- Combine the lamb, pine nuts, curry powder, coriander, salt to taste and paprika in a mixing bowl.
- Start blending, gradually adding the ice water. Take care not to overwork the mixture or it will become pastelike and toughen when cooked.
- Divide the mixture into four portions of equal weight. Shape each portion into a five-inch-long, egg-shaped patty.
- Place the patties on a plate. Cover and let chill for two hours before cooking. This will bring out the flavor and set the shape.
- Preheat the broiler to high.
- Place the patties under the broiler. Cook five minutes on one side for rare. Turn and cook five minutes on the other side. Cook longer on each side if more well-done meat is desired. Serve with chutney.
Nutrition Facts : @context http, Calories 822, UnsaturatedFat 42 grams, Carbohydrate 2 grams, Fat 87 grams, Fiber 1 gram, Protein 9 grams, SaturatedFat 41 grams, Sodium 341 milligrams, Sugar 0 grams
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