LEMON & PINE NUT LAMB PATTIES

Lemon & Pine Nut Lamb Patties image

Provided by bluemoon downunder

Categories Lamb/Sheep

Time 45m

Yield 4 serving(s)

Number Of Ingredients 13

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800 g lamb, minced (Australians) or 800 g ground lamb (Americans)
75 g toasted pine nuts
1/2 cup of fresh mint, finely chopped
1 tablespoon lemon zest, grated
3 teaspoons ground cumin
1 egg
olive oil flavored cooking spray
1 1/2 cups burghul
1 1/2 cups boiling water
250 g cherry tomatoes, halved
1 bunch of fresh mint, finely shredded
1 bunch fresh continental fresh parsley leaves, coarsely chopped
6 green shallots, ends trimmed, thinly sliced

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