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Summer Grill

Meat.Bible's picture
Ingredients
  Bacon slices 8
  Ground lamb 1 Pound
  Fresh mint/Mint flakes - 1 teaspoon, crumbled 1 Tablespoon, chopped
  Salt 1 Teaspoon
  Pepper 1⁄8 Teaspoon
  Frankfurters 16
  Butter/Margarine 6 Tablespoon (3/4 Sticks)
  Canned pineapple slices 1 Pound, well drained (1 Can / 8 Slices)
  Tomatoes 4 Medium, 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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Appetizer
Method: 
Saute
Interest: 
Holiday, Summer, Party
Ingredient: 
Lamb
Preparation Time: 
35 Minutes
Cook Time: 
25 Minutes
Ready In: 
60 Minutes
Servings: 
8

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