Moroccan Lamb Benedict
Irresistibly Flavourful Lamb Benedict Recipe
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.
Rate this recipe
Moroccan lamb patties
500g Quality Mark lamb mince
a handful of flat-leaf parsley
a small handful of mint leaves
4 garlic cloves
1 tsp ground coriander
1 tsp ground cumin
1/2 tsp ground cinnamon
1 tsp paprika
4 poached eggs
2 English muffins
cut in half
4 Tbsp harissa paste
1 cup, well-packed baby spinach
4 Tbsp hollandaise sauce
A pinch of paprika
To Make Patties
To Poach Eggs
Mix all lamb pattie ingredients together in a large bowl.
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.
The patties should be a similar size to the English muffins.
Heat a pan to medium-high heat, add a dash of oil and cook patties on both sides, approx 4-5 minutes per side.
Nutrition Information per Serving (359g)
Percentage daily intakes are based on an average adult diet of 8700 kJ (2100 kilocalories).More info
2576 kJ (616 kcal)
* Percentage of recommended daily intake (Aust/NZ)