Moroccan lamb benedict
Irresistibly flavourful lamb benedict
4
Serves
20 mins
Prep Time
15 mins
Cook Time
Recipe author
Brooke Campbell
One of our favorite foods from Morocco is kofta – who can resist minced lamb and onion packed onto a skewer and cooked on a charcoal grill? This recipe puts a brunch twist on this lamb dish, swapping out skewers for patties and English muffins! The lamb brings so much flavour to the recipe and it’s a fun take on traditional eggs benedict. The Harissa, cumin, and paprika spices bring the flavours of Morocco and the onions keep the meat extra moist.
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Ingredients
Moroccan lamb patties
500g Quality Mark lamb mince
1/2 onion
finely chopped
a handful of flat-leaf parsley
chopped
a small handful of mint leaves
chopped
4 garlic cloves
finely chopped
1 tsp ground coriander
1 tsp ground cumin
1/2 tsp ground cinnamon
1 tsp paprika
To serve
4 poached eggs
i
2 English muffins
cut in half
4 Tbsp harissa paste
1 cup, well-packed baby spinach
4 Tbsp hollandaise sauce
A pinch of paprika
Method
To Make Patties
To Poach Eggs
To Serve
1
Mix all lamb pattie ingredients together in a large bowl.
2
Divide mixture into 4-5 patties (depending how big you want the patties to be) and roll into a ball then push out flat to form a pattie.
3
The patties should be a similar size to the English muffins.
4
Heat a pan to medium-high heat, add a dash of oil and cook patties on both sides, approx 4-5 minutes per side.
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Nutrition Information per Serving (309g)
This nutrition analysis is based on 4 serves.
Energy
2536kJ (606 kcal)
Protein
40.5g
Total Fat
39.4g
Saturated Fat
16.4g
Carbs
20.5g
Dietary Fibre
5.1g
Sodium
384mg
Iron
5.0mg
Zinc
5.1mg
Vitamin B12
1.9µg
