Summer Grill Recipe
Ingredients
| Bacon Slices | 8 | |
| Ground lamb | 1 pound | |
| Fresh mint - 1 tablespoon, chopped OR Mint flakes - 1 teaspoon, crumbled | ||
| Salt | 1 Teaspoon | |
| Pepper | 1/8 Teaspoon | |
| Frankfurters | 16 | |
| Butter/Margarine | 6 Tablespoon | |
| Pineapple (from a 1-pound can) - 8 slices, well drained | ||
| Tomatoes - 4 medium-size, halved crosswise | ||
Directions
MAKING
1. In a medium-size frying pan, saute bacon until fat starts to cook out; remove and drain.
2. In a medium-size bowl, combine lamb, mint, salt and pepper; mix lightly until well blended.
3. Turn the meat into 8 patties about 1/2 inch thick. Wrap a bacon slice around each; secure with a wooden pick.
4. In bacon drippings in frying pan, saute patties, turning once, 15 minutes, or until lamb is done as you like it; keep warm.
5. Using a knife, score frankfurters diagonally about 1/4 inch deep; saute, turning several times. In a large frying pan, add in 2 tablespoons of the butter or margarine 10 minutes, or until lightly browned.
6. In a second large frying pan, add the pineapple and brown them, turning once, in 2 tablespoons of the remaining butter or margarine; push to one side.
7. Put in the remaining butter or margarine, and keep the tomato halves, flat side down; heat slowly until tomatoes are hot.
SERVING
8. In the center of a large serving platter, arrange the frankfurters.
9. Arrange the lamb patties, pineapple slices and tomato halves around edge.
10. Decorate with watercress and serve with prepared mustard.
1. In a medium-size frying pan, saute bacon until fat starts to cook out; remove and drain.
2. In a medium-size bowl, combine lamb, mint, salt and pepper; mix lightly until well blended.
3. Turn the meat into 8 patties about 1/2 inch thick. Wrap a bacon slice around each; secure with a wooden pick.
4. In bacon drippings in frying pan, saute patties, turning once, 15 minutes, or until lamb is done as you like it; keep warm.
5. Using a knife, score frankfurters diagonally about 1/4 inch deep; saute, turning several times. In a large frying pan, add in 2 tablespoons of the butter or margarine 10 minutes, or until lightly browned.
6. In a second large frying pan, add the pineapple and brown them, turning once, in 2 tablespoons of the remaining butter or margarine; push to one side.
7. Put in the remaining butter or margarine, and keep the tomato halves, flat side down; heat slowly until tomatoes are hot.
SERVING
8. In the center of a large serving platter, arrange the frankfurters.
9. Arrange the lamb patties, pineapple slices and tomato halves around edge.
10. Decorate with watercress and serve with prepared mustard.
Chef
