Seared Lamb on Corn Cakes

Back to Appetizers

Serves 10
Fabu Appetizer – Sauce for lamb and mixture for corn cakes can be made ahead.

2 ears of corn, cut off the cob
2 eggs, separated
1/2 red pepper, finely diced
1/2 poblano pepper, finely diced (Optional)
1/2 cup scallion whites, thinly sliced
1/4 cup corn meal
1/4 cup flour
pinch baking powder
Salt and pepper to taste
milk to moisten

2/3 Cup Mayonnaise
Cayenne, To Taste
Chili powder, To Taste
(Cumin?)
Salt, To Taste

2 Lbs Lamb Steak
1/2 cup Crushed Pepper Corns

For Spicy Sauce
1. Combine mayonnaise, cayenne pepper, chili powder, (cumin?) and salt to taste.
[Make a day ahead to increase flavor]

For Corn Cakes
1. Mix together corn, egg yolks, peppers, scallions, corn meal, flour and baking powder
2. Slightly moisten with milk
3. Add salt and pepper to taste 
[Can be refrigerated for day ahead]
4. Just before serving, whip egg whites until stiff
5. Fold into mixture
6. Cook in skillet with pan coated with olive oil, brown on each side about silver dollar size (2-3 minutes each side?)

For Seared Peppered Lamb
1. Dredge Lamb steak(s) in Crushed Pepper
2. Sear on high heat, both sides until rare – medium rare
3. Let rest before slicing to bite size pieces

To Assemble
1. Place slice of seared lamb on corn cake
2. Top with Dollop of sauce (and sprig of scallion?)

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