Lamb Patties With Dill Sauce
|Egg||1 , beaten|
|Rolled oats||1⁄4 Cup (4 tbs) (Regular Or Quick Cooking)|
|Chopped onion||1⁄4 Cup (4 tbs)|
|Ground lamb/Ground raw turkey||1 1⁄2 Pound|
|Chopped onion||1 Tablespoon|
|All purpose flour||1 Tablespoon|
|Dill weed||1⁄2 Teaspoon, dried|
|Milk||1 Cup (16 tbs)|
|Grated parmesan cheese||2 Tablespoon|
Cook bacon till almost done, but not crisp.
Drain; set aside.
In bowl combine egg, rolled oats, 1/4 cup onion, salt, and pepper.
Add ground lamb or ground turkey; mix well.
Shape into six 1-inch thick patties.
Wrap a bacon slice around side of each patty; fasten with wooden pick.
Place on rack of unheated broiler pan.
Broil 3 inches from heat, turning once.
For lamb, broil till desired doneness (allow 12 to 14 minutes total time for medium).
For turkey, broil for 14 to 16 minutes or till well done.
To make sauce, in saucepan cook 1 tablespoon chopped onion in butter or margarine till tender but not brown.
Stir in flour, dill weed, paprika, and 1/8 teaspoon salt.
Add milk all at once.
Cook, stirring constantly, till thickened and bubbly; cook and stir 2 minutes more.
Stir in parmesan cheese.
Remove wooden picks from meat patties.
Spoon sauce over patties.