Garlic And Mint Lamb Or Chicken Patties On Lentil Salad Recipes

LAMB AND MINT PATTIES / BURGERS

Steps:

• Heat the olive oil over low heat.
• Add the onion and cook for 5 minutes until soft.
• Add the garlic, ginger some salt and pepper. No need to cook these off,but you can cook for a further one minute if wished.
• Remove from the heat and allow to cool.
• Add the lamb mince to a large bowl along with the cooled onions and the mint. Season again and mix until thoroughly combined.
• Roll large balls of the mixtureand flatten to make burger/patties.
• Sit the patties on a plate and chill in the fridge until firm, if time permits.
• Shallow fry the burger patties in a little vegetable oil. Fry 6-7 minutes each side, or until cooked through. You can also cook on a grill/griddle pan or barbeque.
• Serve hot on a roll or with veges or salad on the side.

LAMB PATTIES WITH GARLIC AND MINT OVER MEDITERRANEAN CHOPPED SALAD

Steps:

• Coarsely chop the parsley. Set aside two thirds and finely chop the rest.
• Heat a grill pan or a large nonstick skillet to medium-high heat. Place the ground lamb in a bowl with the garlic, shallots, mint, finely chopped parsley, grill seasoning, cumin, and a generous drizzle of EVOO. Mix the meat and score it into 8 portions. Form 8 patties, each 3 inches across and 1 inch thick. Add the patties to the skillet. Cook for 3 minutes on each side.
• While the meat cooks, combine all the vegetables with the reserved coarsely chopped parsley, the olives, cheese, and hot peppers. Dress the salad with the juice of 2 lemons and about 3 tablespoons EVOO (3 times around the bowl). Season the salad with salt and pepper. Serve the salad with 2 patties of lamb on top and warm pita bread alongside.

GARLIC AND MINT LAMB OR CHICKEN PATTIES ON LENTIL SALAD

Steps:

• Bring 2 inches of water to a boil and salt it. Add the lentils and cook for 22 minutes, or until tender. Drain the lentils. While the lentils cook, combine the garlic and shallots with the lemon juice and vinegar in a bowl and let stand for 10 minutes. Add the cumin and EVOO, then add the lentils, radishes, and parsley. Toss to dress the salad. Add the black pepper. Adjust the salt and pepper and reserve until ready to serve.
• Preheat a nonstick skillet over medium-high heat.
• While the lentils work, in a bowl, combine the ground lamb or chicken with the chopped onions, grill seasoning, cumin, mint, and parsley. Drizzle the meat with EVOO and mound the mixture together, then score it with your hand to divide the meat evenly. Form 8 small patties, 1 inch thick and 2 or 3 inches across, and add the patties to the hot skillet. Cook the mini lamb patties for 2 minutes on each side for medium doneness, 4 minutes on each side for fully cooked chicken patties.
• Serve a mound of salad with 2 patties and 1 warm flat bread or pita per serving.

LAMB WITH LENTIL SALAD

Steps:

• Combine the yogurt, 1 tablespoon lemon juice, 1/4 teaspoon each lemon zest, dried mint and salt, and a few grinds of pepper in a small bowl. Set aside.
• Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add the shallot and cook, stirring, until tender, about 4 minutes. Add the lentils and cook until warmed through, about 1 minute. Transfer to a large bowl and toss with the remaining lemon zest and juice, the cherry tomatoes, cucumbers, parsley, pita chips, 2 tablespoons olive oil, 1/2 teaspoon salt and a few grinds of pepper.
• Wipe out the skillet and return to high heat. Season the lamb chops with salt and pepper and rub all over with the remaining 1 tablespoon olive oil and 1 teaspoon dried mint. Add 2 chops to the skillet and cook, turning once, until well browned, 4 to 7 minutes. Transfer to a plate and tent with foil to keep warm. Repeat with the remaining 2 chops.
• Divide the lamb chops among plates. Serve with the lentil salad and yogurt sauce.