Lamb patties with vegetables provencal

4 servings

Ingredients

Quantity Ingredient
1 pounds Ground raw lamb
1 Large egg
2 tablespoons Bread crumbs
1¼ teaspoon Salt
1 teaspoon Rosemary
1 dash Hot pepper sauce
1 tablespoon Olive oil
1 Med onion cut in rings
2 larges Cloves crushed garlic
8 ounces Zucchini cut in 1/4\"
Slices
14½ ounce Canned tomatoes
16 ounces Can sm whole potatoes
Drained

Directions

Mix lamb, egg, bread crumbs, 1 t salt, ¾ t rosemary and hot pepper sauce in bowl. Shape into 8 patties. Heat oil in large skillet over high heat. Add lamb patties and cook about 2 min per side until done as desired. Remove from skillet with slotted spoon. Add onion and garlic to pan drips. Cook over med heat until onion is golden, stirring occasionally. Stir in zucchini and tomatoes. Season with remaining salt and rosemary. Cover and simmer about 10 min until zucchini is tender. Stir in potatoes; put lamb patties on top of vegetables. Cover and heat through. Sprinkle with parsley. Serve.

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