- 3 tablespoons olive oil
- 1½ cups finely chopped onions
- 1 cup chicken stock or water
- 1 cup whole rolled oats
- 1½ pounds ground lamb or beef
- 1 teaspoon chopped garlic
- 1 teaspoon dried thyme
- 1 teaspoon chopped dried rosemary
- 2 teaspoons freshly ground pepper
- Pinch cayenne
- Salt to taste
- 1 egg
Preheat oven to 350F.
Heat oil in a skillet over medium heat. Add onions and sauté for 2 minutes or until softened. Set aside to cool.
Combine stock and oatmeal and set aside to allow oatmeal to absorb some of the liquid.
Combine ground meat, cooked onions, garlic, thyme, rosemary, pepper and cayenne. Season well with salt. Add oatmeal mixture and egg and mix gently until it comes together. Fry a little piece to taste for seasoning and adjust if necessary.
Place mixture on an oiled baking sheet and use your hands to shape it into a fat sausage-shaped mound, about 2 inches tall and 4½ inches across. Bake for 45 minutes or until juices run clear. Turn on the broiler and broil for 2 minutes or until slightly browned. Serves 6.
½ cup chopped shallots
1 cup chicken stock, homemade or low-sodium
2 tablespoons grainy mustard
1 tablespoon soy sauce
2 tablespoons malt whisky
¼ cup whipping cream
Place shallots, stock, mustard and soy sauce in a small pot over high heat. Bring to boil and boil 4 to 5 minutes or until stock is reduced by half and slightly thickened. Add whisky and cream, bring to boil and boil for 1 minute. Season with salt to taste. Drizzle sauce on each serving.