Lamb Burger

Ingredients

500 g ground lamb
2 tsp garlic paste
2 tbsp chopped mint
2 tbsp chopped flat-leaf parsley
2 tsp ground smoked paprika
1 tsp ground cumin

Cucumber and Mint Yogurt

1/2 large cucumber
200 g Greek yogurt
1 tbsp chopped mint
1 tsp extra-virgin olive oil

Red Pepper Relish

2 red bell peppers
1 tbsp chopped flat-leaf parsley
3 tsp extra-virgin olive oil
1 tsp white wine vinegar

To Serve

250 g halloumi cheese
1 red onion, sliced
lettuce leaves
4 burger buns

Method

  1. To make the burgers, place the lamb in a bowl with the garlic, herbs and spices. Season with salt and pepper. Mix well. Divide the mix into 4 patties and place on an oiled plate. Cover with cling film and refrigerate until ready to cook.
  2. To make the cucumber and mint yogurt, remove seeds the cucumber and chop into small cubes. Combine the cucumber with the yogurt, mint and olive oil.
  3. To make the relish, preheat the oven to 200°C. Rub the peppers with olive oil and place on a baking sheet. Roast for 20–30 min, or until the skin is charred. Place the peppers in a bowl and cover with cling film, allowing the peppers to steam for 10 min. Once steamed, remove from the bowl. Peel the skin from both peppers and remove the core and any liquid inside. Finely chop the softened peppers and place in a bowl. Add the chopped parsley, oil, vinegar and a pinch of salt and pepper and stir to combine. Set aside.
  4. To cook the burgers, heat a drizzle of olive oil in a frying pan over medium heat. Once the pan is hot, cook the burgers for 5–6 min on one side, or until golden. Flip and cook for a further 5–6 min on the other side, or until cooked through. Place the burgers on a large plate, cover with foil and allow to rest for 2 min.
  5. While the burgers rest, chop the halloumi into 8 slices and place in a dry frying pan. Cook for 1–2 min, or until golden on each side. Chop the red onion into rings and wash the lettuce leaves.
  6. To assemble each burger, toast the buns until slightly crisp. Spread 1 tsp yogurt mix on the insides of each bun. Top the bottom half with a rested lamb burger, 2 slices of halloumi and some red onion rings. Add a spoonful of red pepper relish, some lettuce leaves and the top half of the burger bun.

Makes 4 servings.

Source: Foodie magazine

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Middle Eastern Spice Mix Seasoned Lamb with Spinach

Ingredients

3 x 7 oz lamb backstraps (boneless loins), trimmed
1 tablespoon olive oil
1-1/2 tablespoons zaatar
sea salt and cracked black pepper
2 tablespoons olive oil, extra
2 cloves garlic, sliced
14 oz English spinach leaves, trimmed
1 tablespoon lemon zest
1 tablespoon chopped preserved lemon
1 lb haloumi cheese, sliced
lemon wedges, to serve

Method

  1. Place the lamb, oil, zaatar, salt and pepper in a bowl and toss to coat.
  2. Heat a non-stick frying pan over high heat. Cook the lamb for 3-4 minutes each side or until cooked to your liking. Set aside and keep warm.
  3. Add 1 tablespoon of the extra oil, garlic, spinach, zest and preserved lemon. Cook, tossing gently, until the spinach is just wilted. Set aside and keep warm.
  4. Heat a large non-stick frying pan over high heat. Add the remaining oil and cook the haloumi slices in batches for 2-3 minutes each side or until golden.
  5. Slice the lamb and serve with the spinach, haloumi and lemon wedges, if desired

Makes 4 servings.

Source: Donna Hay

North African-style Braised Lamb in Pomegranate Sauce

Ingredients

3 tablespoons vegetable oil
1 large onion, sliced
2 cloves garlic, finely chopped
1-inch piece fresh root ginger, peeled and finely chopped
2-1/4 lb lean lamb such as shoulder or leg, cubed
salt and freshly ground black pepper
juice of 2 pomegranates, about 1-1/4 cups
1 teaspoon ground cumin
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
3 cardamom pods, lightly crushed
1/3 cup Greek yogurt
cooked rice to serve
pomegranate seeds and chopped fresh mint, to garnish

Method

  1. Heat the oil in a large flameproof casserole. Add the onion, garlic and ginger and cook for 10 minutes until soft. Remove from the pan and set aside.
  2. In the same pan, brown the lamb, in batches, and set aside.
  3. Return the onion, garlic, ginger and lamb to the pan. Season with salt and pepper. Gradually stir in the pomegranate juice, allowing each addition to be absorbed before adding more. There should be very little liquid left.
  4. Add the cumin, cinnamon, nutmeg and cardamom to the pan and stir for 1 minute.
  5. Stir in the yogurt. Cover the pan tightly and cook very gently, preferably on a heat diffuser, for 30-40 minutes until the lamb is tender. Check from time to time that the meat is not sticking and drying out too much. Add a little water, if necessary.
  6. Garnish with pomegranate seeds and chopped mint, and serve with rice.

Makes 4 to 6 servings.

Source: North African Cooking

Grilled Lamb and Fennel with Mint Almond Pesto

Ingredients

1 bulb fennel, trimmed, cored and sliced in 1/3-inch thick pieces
1 small red onion, cut in 8 wedges
1 tbsp olive oil
1 tbsp balsamic vinegar
1/2 tsp salt
1/4 tsp pepper
8 frenched lamb chops (about 600 g total)
1 tsp dried oregano

Mint Almond Pesto

1/4 cup blanched almonds, toasted
1 clove garlic, halved
1/2 cup fresh mint leaves
1/2 cup fresh parsley leaves
2 tbsp finely grated Parmesan cheese
1/4 tsp salt
pinch pepper
1/4 cup extra-virgin olive oil
1 tsp lemon juice

Method

  1. Place fennel and red onion on greased grill over medium-high heat. Close lid and grill, turning once, until softened and charred, about 10 minutes.
  2. Transfer to bowl. Toss with 1 tsp of the oil, the vinegar and half each of the salt and pepper.
  3. Rub lamb all over with remaining oil, salt, pepper and the oregano.
  4. Place on greased grill over medium-high heat. Close lid and grill, turning once, until desired doneness, about 8 minutes for medium-rare.
  5. To make the pesto, in food processor, pulse almonds with garlic until coarsely ground. Add mint, parsley, Parmesan, salt and pepper. Pulse 6 times. With motor running, add oil in thin steady stream, blending until smooth. Scrape into small bowl and stir in lemon juice.
  6. Place 2 lamb chops and some grilled vegetables on each serving plate. Top lamb chops with pesto and serve.

Makes 4 servings.

Source: Mediterranean Flavours

Lamb Curry

Ingredients

4 (5-1/4 oz) lamb fillets
2 teaspoons ground coriander
2 teaspoons ground cumin
2 tablespoons vegetable oil
2 shallots, chopped
2 cloves garlic, crushed
1 long red chili, chopped
2 cups chicken stock
1/2 cup almond meal (ground almonds)
1 cucumber, thinly sliced
chives, to serve

Method

  1. Place the lamb, coriander and cumin in a bowl and toss to coat. Set aside.
  2. Heat a large, deep frying pan over medium heat. Add the oil and lamb and cook for 2-3 minutes for medium-rare or until cooked to your liking. Remove the lamb, cover and set aside.
  3. Add the shallots, garlic and chili to the pan and cook for 5-6 minutes or until the shallots are soft.
  4. Gradually add the stock, stirring. Add the almond meal and cook for 3-4 minutes or until the sauce is thickened.
  5. Slice the lamb and serve with the curry sauce, cucumber and chives.

Makes 4 servings.

Source: Donna Hay