Close window

Wine and Food Pairing Salad
Glass of WinePairing to compliment each other

Kenwood 2009 Syrah - Jack London Vineyard and Lamb Sausage Patties with Mint Feta and Garlick on top of Pepper Relish Sauce

Presented by: Paula and Gary Frieders

This recipe: Lamb Sausage Patties with Fresh Mint, Feta, and Garlic

Lamb Sausage Patties with Fresh Mint, Feta, and Garli
1 1/2 pounds ground lamb shoulder
2 large garlic cloves, pressed
1 1/2 teaspoons coarse kosher salt
1/3 cup crumbled feta cheese
1 tablespoon finely chopped fresh mint
1 tablespoon extra-virgin olive oil

Place lamb in large bowl. Sprinkle garlic and salt over. Gently toss lamb to blend. Combine feta and mint in small bowl.
Divide lamb into 12 equal mounds. Using damp hands, shape each into ball. Working with 1 ball at a time, poke thumb into center to make hole. Press 1 teaspoon feta-mint filling into hole. Pinch hole closed, then press ball between palms to flatten into 3/4-inch-thick disk. Repeat with remaining lamb and feta-mint filling. DO AHEAD
: Can be made 1 day ahead. Transfer to baking sheet. Cover and refrigerate.
Preheat oven to 250°F. Heat olive oil in heavy large skillet over medium heat. Working in 2 batches, cook lamb sausages until browned on both sides and cooked to desired doneness, about 3 minutes per side for medium. Transfer sausages to rimmed baking sheet and place in oven to keep warm. Serve hot.

Bon Appétit
February 2008
Molly Wizenberg

For relish
3/4 cup cider vinegar
1/4 cup sugar
2/3 cup water
2 orange or red bell peppers, cut into 1/2-inch pieces
1/3 cup golden raisins
1 Golden Delicious apple, peeled, cored, and cut into 1/2-inch cubes
1 teaspoon mustard seeds
1/8 teaspoon cayenne
1/2 teaspoon salt

Make relish: Bring vinegar and sugar to a boil in a 2-quart nonreactive heavy saucepan, stirring until sugar is dissolved, then boil, uncovered, 1 minute. Add remaining relish ingredients and simmer briskly, uncovered, stirring occasionally, until peppers and apple are tender, about 25 minutes.
Relish keeps, covered and chilled, 3 days. Reheat or serve at room temperature.

February 2002

  High Recommended Restraurant in Healdsburg CA
Chalkboard Restraurant