Lemon & pine nut lamb patties
Lemon & pine nut lamb patties blend succulent lamb mince with zesty lemon and crunchy pine nuts, enhanced by fresh herbs and spices. Serve with bulgur and a fresh tomato salad for a satisfying meal.
Cook time 15 min
Prep time 30 min
Ingredients:
1.50 lb lamb mince1/2 cup pine nuts
1/2 cup spearmint
2 tsp ground cumin
1 egg
1 short spray cooking spray oil
1/2 cup bulgur
1.50 cups cherry tomatoes
1 bunch fresh parsley
6 shallots
Lemon & pine nut lamb patties are a delightful and flavorful dish that combines succulent ground lamb with the zesty flavors of lemon and the crunch of pine nuts. This recipe is further enriched by the spices, fresh herbs, and a touch of egg to bind the ingredients together. Perfect for a weeknight dinner or a special occasion, these patties promise to satisfy your taste buds. Serve them with a side of fresh cherry tomatoes and bulgur for a complete and balanced meal.
Instructions:
- In a medium-sized bowl, soak 1/2 cup bulgur in 1 cup of hot water. Cover and let it sit for about 15 minutes, or until the water is absorbed and the bulgur is tender. Fluff with a fork and set aside.
- In a large bowl, combine the lamb mince, pine nuts, spearmint, ground cumin, and egg. Mix well until all the ingredients are thoroughly incorporated.
- Divide the mixture into 8 equal portions and shape each portion into a patty about 1/2 inch thick.
- Heat a grill pan or a non-stick skillet over medium-high heat. Lightly spray with cooking spray.
- Cook the patties in batches for about 4-5 minutes on each side, or until they are fully cooked and browned.
- While the patties are cooking, combine the cherry tomatoes, fresh parsley, and shallots in a large bowl. Toss gently to mix.
- Serve the lamb patties hot, with a side of bulgur and the shallot-tomato salad. Optionally, you can sprinkle some fresh lemon juice over the patties for an extra zesty flavor.
Lemon & pine nut lamb patties offer a unique and delicious way to enjoy lamb. By following these tips and taking care in your preparation, you can ensure a meal that is both flavorful and satisfying. Whether you're an experienced cook or a beginner, this recipe is simple yet impressive, perfect for impressing guests or treating yourself to a hearty dinner. Enjoy your culinary creation!
Lemon & pine nut lamb patties FAQ:
Cook the lamb patties for about 4-5 minutes on each side over medium-high heat. They should be fully cooked and browned when done.
The lamb patties should be browned on the outside and should reach an internal temperature of at least 160°F (71°C) to ensure they are safe to eat.
Yes, you can substitute pine nuts with other nuts like walnuts or almonds, or use seeds like sunflower seeds if you prefer a nut-free option.
Store leftover lamb patties in an airtight container in the refrigerator for up to 3 days. Reheat them in a skillet or microwave before serving.
A grill pan or a non-stick skillet that can accommodate 4-6 patties at a time should work well, ensuring even cooking.
Cooking Tips:
- When combining the lamb mince, pine nuts, spearmint, ground cumin, and egg, ensure everything is evenly mixed for consistent flavor.
- Chill the patties in the refrigerator for at least 30 minutes before cooking to help them hold together better.
- Use a non-stick pan and only a short spray of cooking oil to keep the patties from sticking, while ensuring they are still healthy.
- Toast the pine nuts beforehand to enhance their flavor and add a deeper nutty taste to the patties.
- Serve with freshly chopped parsley and shallots to add a burst of freshness and balance the richness of the lamb.
Nutrition Facts
4 ServingsCalories 750kcal
Protein 36g
Carbohydrates 27g
Fiber 6g
Sugar 7g
Fat 54g
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