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
SPICED MIDDLE EASTERN LAMB PATTIES WITH PITA AND YOGURT
Whether you spell it kefta or köfte or kufte or some other variation, you can find versions of these lamb or beef meatballs throughout the Middle East. The seasoning mixture here is simple, with spices you should already have on your shelf and you can play around, adding fresh or dried mint, grated onion, or a pinch of cinnamon. And if you like a garlicky yogurt sauce, by all means, add a minced clove.
Provided by Kristin Donnelly
Categories Sandwich Ground Lamb Summer Grill Grill/Barbecue Coriander Cumin Sandwich Theory
Yield Makes 4 to 6 pita sandwiches
Number Of Ingredients 14
Steps:
- For the sauce:
- In a small bow, whisk the yogurt with the lemon juice. Stir in the chopped herbs, season with salt and refrigerate until ready to use.
- For the patties and pita:
- In a bowl, use your hands to mix together all of the ingredients, except for the pita. Form the mixture into twelve 3-inch oval patties (about 1 inch thick). Arrange the patties on a plate and refrigerate for at least 30 minutes, until firm
- Preheat a grill for at least 10 minutes and prepare it for grilling over moderately high heat. If you are using a charcoal grill, leave one area where you can grill the pita indirectly.
- Oil the grill grates and grill the patties until dark brown grill marks form on the bottom, 5 to 6 minutes. Flip the patties and grill for 4 to 6 minutes longer, until just cooked through.
- Meanwhile, wrap the pita in foil and set the package on the top shelf of a gas grill or in the cooler spot of a charcoal grill and allow them to warm through, 8 to 10 minutes.
- Wrap 2 or 3 patties in each pita, spoon some of the yogurt sauce alongside and serve with herb sprigs, passing the remaining yogurt sauce at the table.
THE FOUR SEASONS CHOPPED LAMB STEAK WITH PINE NUTS
Craig Claiborne and Pierre Franey brought this ground lamb dish to The Times in 1981. "We have always found it odd that lamb has never achieved the universal appeal in this country that it enjoys in countries such as France, Italy, Spain, Greece, Turkey and those in the Middle East," Mr. Claiborne wrote. The dish was created by Joseph (Seppi) Renggli, a chef at The Four Seasons Restaurant in Manhattan. It is a burger of sorts, flavored with cumin and paprika, enriched with pine nuts and cooked over charcoal or under the broiler.
Provided by Craig Claiborne And Pierre Franey
Categories dinner, main course
Time 2h25m
Yield Two to four servings
Number Of Ingredients 7
Steps:
- Combine the lamb, pine nuts, curry powder, coriander, salt to taste and paprika in a mixing bowl.
- Start blending, gradually adding the ice water. Take care not to overwork the mixture or it will become pastelike and toughen when cooked.
- Divide the mixture into four portions of equal weight. Shape each portion into a five-inch-long, egg-shaped patty.
- Place the patties on a plate. Cover and let chill for two hours before cooking. This will bring out the flavor and set the shape.
- Preheat the broiler to high.
- Place the patties under the broiler. Cook five minutes on one side for rare. Turn and cook five minutes on the other side. Cook longer on each side if more well-done meat is desired. Serve with chutney.
Nutrition Facts : @context http, Calories 822, UnsaturatedFat 42 grams, Carbohydrate 2 grams, Fat 87 grams, Fiber 1 gram, Protein 9 grams, SaturatedFat 41 grams, Sodium 341 milligrams, Sugar 0 grams
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