Lemon & Pine Nut Lamb Patties |
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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 4 |
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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. Ingredients:
800 g lamb, minced (australians) or 800 g ground lamb (americans) |
75 g toasted pine nuts |
1/2 cup fresh mint, finely chopped |
1 tablespoon lemon zest, grated |
3 teaspoons ground cumin |
1 egg |
olive oil flavored cooking spray |
1 1/2 cups burghul |
1 1/2 cups boiling water |
250 g cherry tomatoes, halved |
1 bunch fresh mint, finely shredded |
1 bunch fresh continental fresh parsley leaves, coarsely chopped |
6 green shallots, ends trimmed, thinly sliced |
Directions:
1. 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.
2. 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.
3. 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.
4. To serve: Divide the tabouli among the serving plates, top with the patties and babaghannoush, and serve with lemon wedges.
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