The Four Seasons Chopped Lamb Steak With Pine Nuts

Recipe from ''The Four Seasons Cook Book''

Adapted by Craig Claiborne and Pierre Franey

Total Time
25 minutes, plus 2 hours refrigeration
Rating
4(17)
Notes
Read community notes

Craig Claiborne and Pierre Franey brought this ground lamb dish to The Times in 1981. "We have always found it odd that lamb has never achieved the universal appeal in this country that it enjoys in countries such as France, Italy, Spain, Greece, Turkey and those in the Middle East," Mr. Claiborne wrote. The dish was created by Joseph (Seppi) Renggli, a chef at The Four Seasons Restaurant in Manhattan. It is a burger of sorts, flavored with cumin and paprika, enriched with pine nuts and cooked over charcoal or under the broiler. —Craig Claiborne And Pierre Franey

Featured in: The Four Seasons Space Gets a New, Younger Face

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Ingredients

Yield:Two to four servings
  • 1pound ground lean lamb
  • 6tablespoons pine nuts
  • 1teaspoon curry powder
  • ¼teaspoon ground coriander
  • Salt, if desired
  • ½teaspoon Hungarian sweet paprika
  • ⅓cup ice water
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

823 calories; 87 grams fat; 41 grams saturated fat; 0 grams trans fat; 34 grams monounsaturated fat; 8 grams polyunsaturated fat; 2 grams carbohydrates; 1 gram dietary fiber; 0 grams sugars; 9 grams protein; 341 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Combine the lamb, pine nuts, curry powder, coriander, salt to taste and paprika in a mixing bowl.

  2. Step 2

    Start blending, gradually adding the ice water. Take care not to overwork the mixture or it will become pastelike and toughen when cooked.

  3. Step 3

    Divide the mixture into four portions of equal weight. Shape each portion into a five-inch-long, egg-shaped patty.

  4. Step 4

    Place the patties on a plate. Cover and let chill for two hours before cooking. This will bring out the flavor and set the shape.

  5. Step 5

    Preheat the broiler to high.

  6. Step 6

    Place the patties under the broiler. Cook five minutes on one side for rare. Turn and cook five minutes on the other side. Cook longer on each side if more well-done meat is desired. Serve with chutney.

Tip
  • If you prefer, you may saute the patties in butter to the desired degree of doneness.

Ratings

4 out of 5
17 user ratings
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Cooking Notes

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Sue L

Reading this--especially the Claiborne/Franey comment that the dish is "a burger of sorts"--is like revisiting the culinary past! Guess the term "kofta" was then presumed to scare us off, Seppi Renggli or not!

Sue L

Finally made these--even ground my own very lean lamb sirloin--and they're absolutely delish, with the added advantages of ease, speed, and little clean-up if you line the broiler pan with foil. Creamed spinach makes a fine side.

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Credits

Adapted from ''The Four Seasons Cook Book'' (Simon & Schuster, 1980)

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