Ingredients
- 18 oz well-trimmed lamb from loin chop
- 12 teaspoon medium ground cracked wheat *
- 12 teaspoon water
- 1/4 cup minced green onion
- 1/4 cup minced fresh parsley
- 2 tablespoon minced fresh basil
- 1 tablespoon minced fresh oregano
- 1 tablespoon minced fresh marjoram
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- 1 pinch red pepper flake
Preparation method
- Garnish cherry tomato garnish sliced cucumber garnish sliced lemon garnish fresh sprigs basil Cut lamb into 1-inch cubes and grind in processor to consistency of hamburger using on/off turns. Transfer to large bowl.
- Sprinkle with 2 teaspoons wheat and then 2 teaspoons water; knead into meat, punching down with fist and turning. Repeat with remaining wheat and water in 5 more additions, kneading in green onion, parsley, basil, oregano, marjoram, salt, pepper and red pepper flakes with last addition.
- Line small round-bottomed bowl with plastic. Fill with lamb, smoothing top. Cover tightly with plastic. Refrigerate up to 3 hours before serving. Unmold lamb in center of platter.
- Sprinkle with additional minced, fresh herbs and green onion. Surround with tomatoes, cucumber and lemon and garnish with basil sprig. Serve with garlic toast
Posted by Chef M.H. on August 19th, 2010
