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Moroccan lamb benedict

Irresistibly flavourful lamb benedict

4

Serves

20 mins

Prep Time

15 mins

Cook Time

Brooke Campbell

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

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500g Quality Mark lamb mince

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1/2 onion

finely chopped

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a handful of flat-leaf parsley

chopped

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a small handful of mint leaves

chopped

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4 garlic cloves

finely chopped

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1 tsp ground coriander

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1 tsp ground cumin

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1/2 tsp ground cinnamon

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1 tsp paprika

To serve

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4 poached eggs

i

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2 English muffins

cut in half

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4 Tbsp harissa paste

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1 cup, well-packed baby spinach

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4 Tbsp hollandaise sauce

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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