Lemon & Pine Nut Lamb Patties - cooking recipe

Ingredients
    800 g lamb, minced (Australians) or 800 g ground lamb (Americans)
    75 g toasted pine nuts
    1/2 cup of fresh mint, finely chopped
    1 tablespoon lemon zest, grated
    3 teaspoons ground cumin
    1 egg
    olive oil flavored cooking spray
    Tabouli
    1 1/2 cups burghul
    1 1/2 cups boiling water
    250 g cherry tomatoes, halved
    1 bunch of fresh mint, finely shredded
    1 bunch fresh continental fresh parsley leaves, coarsely chopped
    6 green shallots, ends trimmed, thinly sliced
Preparation
    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.

Leave a comment