LEMON & PINE NUT LAMB PATTIES
Scrumptious-sounding, Middle Eastern inspired recipe I have just found in the November issue of the 'Australian Good Taste' magazine, and which I don't want to forget to try so I am posting it here for safe-keeping. It's one of several BBQ recipes, but I'll be baking mine in the oven. It's served with babaghanoush.
Provided by bluemoon downunder
Categories Lamb/Sheep
Time 45m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Combine the lamb mince, pine nuts, mint, lemon rind, cumin and egg in a large bowl, and mix until well-combined. Divide the mixture into 12 equal portions and shape into 6cm (just over 2 inch) patties, about 1.5 cm thick.
- Preheat a BBQ plate on medium, lightly spray the patties with olive oil, cook on the BBQ plate for 5-6 minutes, each side or until they are cooked through. Transfer to a plate and cover with foil, to keep warm.
- To make the Tabouli: Place the burghul in a heatproof bowl and pour the boiling water over it. Cover with plastic wrap and set aside for 10 minutes or until all the liquid has been absorbed. Then use a fork to separate the grains of burghul; add the tomatoes, mint, parsley and shallots, and stir well until all the ingredients are combined.
- To serve: Divide the tabouli among the serving plates, top with the patties and babaghannoush, and serve with lemon wedges.
Nutrition Facts : Calories 747.4, Fat 51.5, SaturatedFat 16.6, Cholesterol 248.7, Sodium 180.9, Carbohydrate 13.1, Fiber 2.9, Sugar 3.3, Protein 58.4
LAMB PATTIES MOROCCAN STYLE WITH HARISSA SAUCE
Provided by Pierre Franey
Categories dinner, easy, quick, weekday, burgers, main course
Time 25m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Put the lamb in a mixing bowl and add all of the ingredients except the vegetable oil and harissa sauce. Blend the mixture thoroughly by hand.
- Shape the mixture into 8 equal-size patties similar to hamburgers.
- Heat the oil in a nonstick skillet large enough to hold all of the patties. Two pans may be necessary.
- Add the patties to the skillet. Cook them over medium-high heat about 3 to 4 minutes on each side, depending on the degree of doneness desired. Drain on paper towels and serve with the harissa sauce on the side.
Nutrition Facts : @context http, Calories 1143, UnsaturatedFat 56 grams, Carbohydrate 2 grams, Fat 121 grams, Fiber 1 gram, Protein 11 grams, SaturatedFat 60 grams, Sodium 431 milligrams, Sugar 0 grams, TransFat 0 grams
SPICY LAMB PATTIES
I was forced to create these when my favorite brand stopped making their lamb meatballs, which were a staple in my little food-obsessed world. They're even more scrumptious with a small side of plain yogurt with some mint and cumin stirred into it. Add rice or couscous and a green salad and you have a tasty, easy, somewhat elegant dinner! This recipe can also be used to make meatballs for frying, if you prefer.
Provided by CHEYENNIGANS
Categories Meat and Poultry Recipes Lamb Ground
Time 25m
Yield 4
Number Of Ingredients 7
Steps:
- Preheat the grill for high heat.
- In a bowl, mix the lamb, green onions, garlic, curry powder, cumin, red pepper, salt and pepper. Form into 4 patties.
- Lightly oil grill grate. Grill patties 5 minutes on each side, or until done.
Nutrition Facts : Calories 237.4 calories, Carbohydrate 3.1 g, Cholesterol 76 mg, Fat 15.8 g, Fiber 1 g, Protein 20.1 g, SaturatedFat 6.4 g, Sodium 140.2 mg, Sugar 0.4 g
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