Lemon & Pine Nut Lamb Patties

Total Time
45mins
Prep 30 mins
Cook 15 mins

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 Nutrition

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.

Reviews

(1)
Most Helpful

Can't go wrong with pine nuts & cumin in lamb patties. I made one large patty for a burger topped with aged white cheddar. served with oven fries & a salad Lovely dinner . Thanks for posting bluemoon downunder

Bergy February 05, 2008

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