INGREDIENTS
5 lbs. ground lamb from your local farmer or butcher
1 large red onion, minced
1 cup Japanese bread crumbs (panko)
Salt and pepper to taste
Goat cheese
For the fennel jam
3 large heads fennel
1 cup sugar
1 cup cider vinegar
¾ cup water
4 sheets gelatin
PREPARATION
• Mix all of the ingredients in a large bowl, evenly distributing the onion and bread crumbs.
• Form the meat into 8-ounce patties and grill to medium.
• Serve on a toasted brioche bun* with goat cheese, as well as fresh lettuce, tomato and fennel jam.
For the fennel jam
• Shave the fennel and rinse it in cold water.
• Combine the sugar, vinegar and water in a medium saucepan and bring to a simmer.
• Add the fennel and continue simmering 3 to 5 minutes, till the fennel becomes soft and transparent.
• Stir in the gelatin and remove from heat.
• Refrigerate overnight to allow the gelatin to set.
* The Scottish Arms uses Companion, Hazel said. He also noted, “English potato crisps make a nice meal of it.”
This article appears in Apr 1-30, 2010.