Title: Skinny peppered lamburgers in herbed pizzaiol
 Categories: Other meat
      Yield: 4 Servings
 
      1 ts Salt
      1 lb Ground lamb -- very lean
      2 tb Black peppercorns --
           Cracked
      2 c  Water
      1    Bulb
      1    Tomato
    1/2 c  Fresh basil, mint or
           Parsley
      1 tb Butter -- cut into 4 pieces
           Garlic
 
  1. Mix salt with lamb, shape meat into 4 patties, and coat both sides
  of patties with peppercorns, pushing peppercorns into meat with the
  heel of the hand. Let stand at room temperature for 1 hour.
  
  2. Meanwhile bring the water to a boil. Drop garlic cloves into
  boiling water; lower heat and simmer until garlic is very tender and
  mild (about 25 minutes). Drain garlic and peel, reserving water.
  
  3. Heat a heavy, nonreactive or nonstick medium skillet until waves
  of heat ripple up. Sear lamb patties in dry skillet for 2 minutes per
  side. Transfer to warmed platter. Peel, deseed and mince the tomato.
  Add to skillet poached garlic, 1/4 cup water from the garlic, tomato,
  and basil. Reduce sauce rapidly to a glaze, stirring constantly. With
  pan off heat, whisk butter into warm sauce a piece at a time. Season
  with salt to taste and pour sauce over lamb.