Grilled Chopped Lamb-steaks With Rosemary And Pine Nuts

• 4 oz toasted pine nuts
• 1 tsp rosemary
• 1 fl oz salad oil
• 3 oz onion, chopped fine
• 5 fl oz milk
• 1/2 tsp white pepper
• 1/4 cup Chopped parsley
• 1 1/4 tsp 
• 12 bacon strips
• 3 1/4 lb ground lamb
• 4 oz Soft, fresh bread crumbs

  How to make it

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  • Sauté the onion in oil until tender.
  • Do not brown.
  • Cool thoroughly.
  • Combine all ingredients except bacon in a bowl.
  • Mix gently until evenly combined.
  • Do not overmix.
  • Scale the meat into 5-oz portions.
  • Form the portions into thick patties, about 3/4 inch thick.
  • Wrap a strip of bacon around each patty and fasten with picks.
  • Grill or broil the patties under moderate heat until done, turning once (see note).
  • Remove picks before serving.