equired.
For the patties, combine ground lamb, breadcrumbs, egg, lemon zest
round lamb and tandoori paste. Season then shape into 12 patties.
Combine the ground lamb, breadcrumbs, parsley, seasoning and egg in a large bowl. Season. Shape into 8 patties.
Heat the oil in a large skillet on medium heat. Cook the patties for 4 mins each side or until browned and cooked through.
For the yogurt dressing, place the yogurt, and lemon peel and juice in a bowl and stir to combine. Season.
For the salad, place the spinach, pepper and chickpeas in a large bowl and toss to combine. Divide the salad among serving plates. Top with the lamb patties. Drizzle with yogurt dressing.
ool.
Add the ground lamb to the bowl with the
eat until hot. Add the Lamb Patties and cook for 5 minutes
Using hands, combine lamb, onion, garlic, egg and breadcrumbs
large bowl, mix the lamb, curry powder, masala spice and
if desired.
Shape lamb into 4 patties about 1\" thick, season
tir in next 12 ingredients (lamb - eggs). Mix well, cover and
Combine the lamb mince, pine nuts, mint, lemon
ands.
Shape into 4 patties. Cover and refrigerate for 20
he ingredients listed for the patties.
At first, stir on
o pat on outside of patties just before cooking.) mix well
Combine lamb, onion, catsup, Worcestershire sauce and pepper. Shape into 4 thin patties.
Place 1 tablespoon Bleu cheese on each of 2 patties.
Cover with remaining patties.
Seal edges.
Place on broiler rack 3 to 4-inches from heat.
Broil 6 minutes or until browned on 1 side.
Turn once and broil 3 minutes.
Don't overcook.
Saute' the onions in hot oil until they are translucent.
Add the garlic and saute' briefly.
Remove mixture from the heat.
Soak the bread crumbs in water.
Squeeze out any excess moisture.
Combine the bread crumbs, onion, and garlic.
Add the lamb, pine nuts, beaten eggs, tahnini, parsley, salt, pepper, and spices.
Mix them together gently but thoroughly.
Shape the mixture into patties and chill the patties.
Grill or broil the patties to doneness.
Lamb should be put through grinder three times.
Mix in salt and pepper to taste, before adding bulgur and onions.
Add salt to finely chopped green pepper, finely chopped green onions and finely chopped handful of parsley.
Squeeze vegetables with hands to draw moisture and add to lamb.
Also add cayenne pepper, if desired.
Knead all together adding a little water until all ingredients stick together.
Shape into patties and garnish with chopped parsley.
Serve at once.
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.
ig mixing bowl, add the lamb, seasoning mix, and 3 tablespoons
Put lamb, soy sauce, and onion in a bowl and season with salt and pepper to taste. Mix with hands to combine. Form lamb mixture into 4 patties.
Heat avocado oil in a skillet over medium heat. Cook lamb patties until browned, 5 to 8 minutes on each side. An instant-read meat thermometer, inserted into the center of a patty, should read at least 145 degrees F (65 degrees C). Sprinkle with feta cheese and serve.
In a medium bowl, mix together the lamb through the rosemary until well blended.
Shape into small patties.
In a large skillet, heat wine over medium heat and cook patties, turning occasionally, about 15 minutes for medium or 20 minutes for well-done.