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Bitoks d'Agneau aux Capres Recipe

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This recipe for Bitoks d'Agneau aux Capres is from The Half Dollar Collection, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 1/2 pounds ground lamb
1 tsp canola oil
1 cup finely chopped onions
1 small clove garlic, fine minced
1/2 cup firm bread crumbs
1 egg, slightly beaten
2 T finely chopped parsley
4 T finely chopped dill
Salt and pepper to taste
2 T butter
1 tsp paprika
1/4 tsp thyme
1/2 cup dry white wine
1/2 cup chicken broth
2 cups sour cream
3+ T drained capers
Directions:
Directions:
1. Put meat into mixing bowl and set aside.
2. Heat oil in small skillet and add 1/2 onion & garlic. Cook until onion is wilted. Let cool.
3. Add onion mixture to meat. Add bread crumbs, egg, parsley, 2 tablespoons of chopped dill, salt & pepper.
4. Shape mixture into balls about 2 inches in diameter, about 16 balls. Flatten slightly.
5. Heat 2 tablespoons butter in 1-2 skillets. Add patties and cook 5 minutes. Turn over and cook 5 minutes longer or until desired doneness.
6. Transfer patties to warm platter and pour fat from skillet. Add remaining onion and cook, stirring til wilted. Add paprika and thyme and stir.
7. Stir in wine. When it boils, add broth and cook down to about 1/2 cup. Remove from heat and stir in sour cream. Add salt & pepper, to taste. Return to heat and heat gently without boiling.
8. Reheat, stirring frequently. Add the capers.
9. Pour the sauce over lamb patties and sprinkle with remaining dill. Serve over noodles (with salt, butter, nutmeg, pepper).
Number Of Servings:
Number Of Servings:
6-8 servings
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
from the kitchen of Susan Cummings

 

 

 

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