Lemon Pine Nut Lamb Patties Recipes

Steps:

• 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.

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.

Steps:

• Place lamb in a food storage bag. Combine the 7 spices in a small bowl. Sprinkle into the bag and seal bag. Shake and evenly coat the lamb pieces in the spices.
• Heat a large, deep skillet over medium-high to high heat. Add 3 tablespoons extra-virgin olive oil, 3 turns of the pan, then the lamb. Sear the lamb and caramelize the meat all over, 5 to 7 minutes. Add the onions and garlic and cook 5 minutes more. Add the dates and 2 cups of chicken stock to the pan and cover. Cook 7 to 8 minutes more to plump the dates and soften the onions. Remove cover and adjust seasonings.
• During the last 5 minutes the lamb has to cook, melt butter and toast pine nuts. Add 2 cups stock and bring to a boil. Remove pan from heat, add couscous and cover pan. Let stand 5 minutes. Remove lid and fluff with fork.
• Serve lamb over couscous in shallow dishes and garnish with chopped scallions.

Steps:

• Heat a grill pan, large skillet, or outdoor grill over med-high heat.
• In a large mixing bowl, mix together the lamb, onion, spices, tomato paste, hot sauce, salt, pepper, pine nuts, and lemon zest.
• Form twelve 2 to 2 ½ inch balls.
• Flatten the balls into patties and drizzle with extra-virgin olive oil.
• Grill the patties for 2-3 minutes on each side.
• Hold the cooked patties on a plate under foil.
• In a large, shallow platter mix the mint, cilantro, parsley, romaine, and arugula with the tomatoes, radishes, scallions, cucumbers, and bell pepper.
• Dress the salad with lemon juice and salt; toss, then dress with extra-virgin olive oil to taste.
• Top the salad with the lamb patties and serve.