Recipe by Dr. Jenny
DH and I really enjoyed this recipe from Bon Appetit. The original recipe also lists a polenta recipe to serve the lamb patties over, but I am not a big fan of polenta. The recipe also stated that you could serve the patties over penne, ziti, or rigatoni noodles. We opted to serve over penne and it worked out quite well.
- 1⁄2 cup fresh breadcrumb (from crustless French bread ground in processor)
- 1⁄4 cup water
- 1 1⁄4 lbs ground lamb
- 1⁄2 cup finely grated pecorino cheese
- 1 large egg, beaten to blend
- 1 tablespoon chopped of fresh mint
- 1 tablespoon chopped fresh marjoram
- 1 teaspoon coarse kosher salt
- 1⁄2 teaspoon fresh ground black pepper
- 1⁄8 teaspoon ground cinnamon
- 1 large eggplant, unpeeled, cut into 1-inch cubes (1 to 1 1/4 lb)
- 6 tablespoons extra virgin olive oil, divided
- coarse kosher salt
- 1 large red bell pepper, halved, seeded, cut into 1/2-inch wide strips
- 1 cup finely chopped onion
- 1 1⁄3 cups dry white wine
- 3 large garlic cloves, minced
- 2 cups heirloom tomatoes, chopped, seeded, peeled
- 2 teaspoons fresh marjoram, chopped
- penne, cooked per package instructions (or ziti or rigatoni)
Directions See How It's Made
- For the Lamb Patties:.
- Combine breadcrumbs and 1/4 cup water in small bowl. Soak 5 minutes. Squeeze all water from crumbs.
- Place crumbs in large bowl. Add lamb and remaining ingredients; mix gently to combine.
- Shape into 12 oval patties, each about 2 1/2 inches long and 3/4 inch thick.
- For the Eggplant Mixture:.
- Preheat oven to 350°F.
- Combine cubed eggplant and 4 Tb oil in large bowl and toss to coat.
- Spread eggplant out on rimmed baking sheet; sprinkle with kosher salt and pepper. Bake 12 minutes. Turn eggplant over and bake until soft, about 12 minutes longer.
- Heat 1 Tb oil in large deep skillet over medium-high heat. Add lamb patties and saute until brown, about 3 minutes per side.
- Transfer lamb patties to plate.
- Add bell pepper strips to drippings in skillet; saute until beginning to soften, about 4 minutes. Transfer bell pepper to plate with lamb.
- Reduce heat to medium. Add remaining 1 Tb olive oil and chopped onions to same skillet. Cover and cook until onion is soft, stirring occasionally, about 5 minutes.
- Add wine and garlic. Cook, scraping up browned bits, until wine is reduced to glaze, about 7 minutes.
- Return lamb and bell pepper to skillet; add eggplant, tomatoes, and marjoram. Reduce heat to medium low.
- Cover and simmer until lamb is cooked through and vegetables are tender, about 12 minutes.
- If sauce is thin, simmer uncovered until thickened to desired consistency.
- Season sauce to taste with coarse salt and pepper.
- Serve over cooked pasta.