Tag Archives: lamb

Lamb Baked with Eggplant, Onion & Potato

Lamb Baked with Eggplant, Onion & PotatoBelonging to the same general family (Solanaceae – the nightshades) eggplant, potatoes and tomatoes are natural partners and can be found along with capsicums in many popular summer dishes.

Here eggplant and potato combine with tomato to form a bed for baked lamb rumps – an easy, one-dish meal that is sure to impress.

Lamb Baked with Eggplant, Onion & Potato

This could also be cooked in a large dish on a covered barbecue.

Serves 4

2 medium eggplant, cut into chunks
4 medium potatoes, cut into chunks
1 large red onion, chopped
olive oil
sea salt
4 cloves garlic, peeled
1 lemon
4 medium tomatoes, cut into chunks
2-4 lamb rumps, each weighing about 250g
2 tbsp chopped or shredded fresh herbs of your choice – on this occasion I used parsley

1              Preheat oven to 220°C.

2              Place eggplant, potatoes and onion in a plastic bag. Add a good drizzle of oil and a good grind of salt, twist top of bag and shake to coat vegetables in oil. Tip vegetables onto a baking tray lined with foil and spread out in a single layer. Tuck garlic cloves amongst the vegetable and squeeze over lemon juice. Bake for 20 minutes.

3              Toss vegetables, add tomatoes and toss again. Bake for 10 minutes longer.

3              Meanwhile, season lamb with salt. Heat a frying pan over a medium-high heat, add a splash of oil, then add lamb and cook for 4-5 minutes each side to brown.

4              Toss vegetables again, place lamb on top and bake for 15- 20 minutes longer or until lamb and vegetables are cooked. Remove from oven, cover with aluminum foil and allow rest for at least 10 minutes before carving.

Where did the ingredients for this dish come from:
Lamb: The Organic Farm – Hastings; Red onion, eggplant, tomatoes, garlic: Krismaw Gardens – Hastings; Potatoes: JJ Organics – Napier; Herbs: Epicurean Supplies – Hastings; Olive oil: The Village Press – Hastings; Store Cupboard Ingredients: sea salt.

Note: Many of these producers can be found at the Napier Urban Food Market each Saturday morning and/or at the Hawke’s Bay Farmers’ Market each Sunday morning.

Happy cooking and eating.

Recipe by Rachel Blackmore

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Moroccan Lamb with Chickpea Salad

Moroccan Lamb with Chickpea SaladLamb, chickpeas, lemon and feta seasoned with warm Middle
Eastern spices are a great combination and here they combine to make a salad that makes an easy and healthy dinner any night of the week.

This is a great option if feeding a group that contains both meat and non-meat eaters – simply serve the chickpea salad and lamb
separately and allow everyone to help themselves. A salad of mixed leaves on the side and some warm pita bread are great
accompaniments.

Moroccan Lamb with Chickpea Salad

I used parsley and dill here, but fresh coriander is great, if you have it – unfortunately, because of the warm weather here in Hawke’s Bay most of the coriander seems to have bolted.

Serves 4

sea salt and freshly ground black pepper
olive oil
½ cup crumbled Origin Earth Feta in Brine
MOROCCAN LAMB STEAKS
1 tsp ground cumin
1 tsp Orcona Smoked Sweet Paprika
pinch cayenne pepper
4 x 100-125g lamb leg steaks
CHICKPEA, FETA & LEMON SALAD
1 small red onion, minced
1 clove garlic, minced
1 tsp ground coriander
1 tsp ground cumin
½ tsp dried oregano
½ tsp Orcona Smoked Sweet Paprika
2 x 400g can chickpeas, drained and rinsed
1 red capsicum, diced
½ preserved lemon, rind finely chopped
½ cup chopped fresh herbs of your choice, such as parsley,
coriander, dill and chives
2 tbsp lemon juice, or to taste

1              For the salad, place a little oil, onion and garlic in a frying pan over a medium heat, cover and cook for 6-7 minutes or until onion is soft and translucent. Add coriander, cumin, oregano and paprika and cook, stirring, for 1-2 minutes longer or until fragrant.

2              Add chickpeas and toss to coat with spice mixture. Transfer chickpea mixture to a bowl, add capsicum, lemon, herbs (hold some back to scatter over the top, if you like – I forgot) and lemon juice and toss to combine. Season with salt and black pepper.

3              For the lamb, combine cumin, paprika, cayenne pepper and a good grind of salt in a plastic food bag. Add lamb and shake to coat evenly with spice mixture.

4              Heat a clean frying pan over a medium-high heat, add a little oil and swirl to coat base of pan, add lamb and cook for 3-4 minutes each side or until cooked to your liking. Remove lamb from pan and rest for at least 5 minutes.

5              To serve, pile salad onto a serving platter or divide between individual plates, slice lamb and arrange on top of salad. Scatter with feta.

Happy cooking and eating.

Recipe by Rachel Blackmore

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Other recipes using chickpeas you might like to try:

Spicy Moroccan Chickpeas

Spicy Moroccan Chickpeas

Marinated Chickpea Hummus with Lemon

Marinated Chickpea Hummus with Lemon

Parsley, Chickpea & Feta Salad

Parsley, Chickpea & Feta Salad

 

Slow-cooked Lamb Shoulder, Potatoes & Onions

Lamb with Potatoes & Onions_bAs I have mentioned before a rolled shoulder of lamb is a great way for two to four people to enjoy a roast meal without having to eat leftovers for days afterwards.

I love this recipe, because it basically looks after itself – minimum preparation sometime in the afternoon, pop in the oven and leave to cook for the next few hours.

When it’s time for dinner it’s just a matter of cooking a green
vegetable and pouring the pan juices into a suitable jug or gravy boat to serve with the meal.

This recipe can be done with a larger piece of meat or a bone-in shoulder – just increase the cooking time accordingly.

Slow-cooked Lamb Shoulder, Potatoes & Onions

The great thing with this dish, is that you can’t really overcook it.

Waxy potatoes are best to use as they hold their shape during cooking. In New Zealand look for varieties such as Nadine, Draga, Frisia, Jersey
Bennie, Red King Edward, Highlander, Osprey, Tiffany, Annabelle,
Gourmandine and Marilyn. Be aware that weather and growing
conditions and the time of year can affect starch and water content of potatoes and so affect their composition – if in doubt be guided by any
labelling or if buying at a Farmers’ Market ask the grower which potato variety is best suited for your needs.

Serves 4

500g potatoes, thinly sliced
2 large onions, thinly sliced
2 tsp fresh tarragon leaves
salt and black pepper
olive oil
2 cups chicken stock
1kg rolled shoulder lamb

1              Preheat the oven to 160°C.

2              Place potatoes, onions, tarragon and a good grind of salt and pepper in a bowl, drizzle with olive oil and toss to combine.

3              Tip potato mixture into a baking dish and pour over stock. Place lamb on top of potato mixture and season with a good grind of salt. Cook for 2½ to 3 hours or until lamb is very tender.

4              Increase oven temperature to 200°C. Remove lamb from baking dish, place on a serving platter cover with aluminium foil and allow to rest for 10-15 minutes.

5              Return potato mixture to oven and cook for 10-15 minutes or until top of potato mixture browns and some of the liquid
reduces.

Happy cooking and eating.

Recipe by Rachel Blackmore

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Another recipe using rolled lamb shoulder recipe you might like to try:

Rosemary & Anchovy Roasted Lamb with Onion Gravy

Rosemary & Anchovy Roasted Lamb with Onion Gravy

 

Easy Lamb & Zucchini Brown Rice Pilaf

Lamb PilafThe other day when JR read out of the paper that there was a potato shortage, my immediate reaction was “Oh, we will have to eat more rice” – I love rice, particularly brown rice, however, JR is not so keen on it, so when he saw me cooking this he said “So, we are being
affected by the potato shortage?” to which I replied “Yes!”. Despite his supposed aversion to rice, I notice he went back for a second helping!

Easy Lamb & Zucchini Brown Rice Pilaf

This is an incredibly easy and tasty one-dish meal that just about looks after itself

Serves 4

1 tbsp olive oil
1 large onion, chopped
400g diced lamb
2 cloves garlic, finely chopped
1 tbsp mild curry powder
1 cup brown basmati rice
2 cups chicken stock
2 large tomatoes, chopped
2 medium zucchini, diced
2 tbsp chopped parsley
sea salt and freshly ground black pepper
1 tbsp pine nuts, toasted

1              Place oil and onion in a frying pan with a lid over a medium heat, cover and cook, stirring occasionally, for 8-10 minutes or until onion is soft and translucent.

2              Push onion to the side of the pan. Add lamb and cook,
tossing, for 2-3 minutes to brown. Add garlic and curry powder and toss to coat lamb. Stir in rice and mix to combine.

3              Add stock and tomatoes and mix well to combine, bring to simmering, cover and simmer over a low heat for 20 minutes. Add zucchini and a good grind of salt, mix to combine and cook, covered for 15-20 minutes longer or until liquid is absorbed by the rice,
adding a little more stock, if necessary, during cooking. Turn off the heat and leave to stand for 5 minutes. Stir in parsley and season to taste with salt and pepper. Serve pilaf scattered with pinenuts.

Happy cooking and eating.

Recipe by Rachel Blackmore

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Other one dish rice recipes you might like to try:

Easy Lamb Biryani

Easy Lamb Biryani

Spicy Coriander Rice

Spicy Coriander Rice

 

Rosemary & Anchovy Roasted Lamb with Onion Gravy

Roasted Rolled Shoulder of Lamb 006a

A small rolled lamb shoulder is a great way for two to four people to enjoy a lamb roast.

Shoulder is one of the hard working muscles of the animal, so lamb shoulder is not a quick cooking cut nor should it be serve pink, if you want it to be tender. This recipe has a shorter cooking time than lamb on the bone, because of its size and because it’s not on the bone – give it more time rather than less to ensure a tender,
delicious roast meal.

Rosemary & Anchovy Roasted Lamb with Onion Gravy

Rolled lamb shoulder is often available at supermarkets, butchers and other meat outlets and shoulder is usually a more economic cut than leg, but as many farmers’ children will know shoulder has great flavour and is often the favoured cut.

Serves 4

4 garlic cloves, chopped
3 anchovy fillets, drained, chopped
1 tbsp capers
1 large rosemary sprigs, leaves removed
½ lemon, zested and juiced
2 red onions, cut into thick slices
800g-1 kg rolled lamb shoulder
1-2 cups beef or chicken stock
1 tbsp cornflour

1              Preheat oven to 180°C.

2              Place garlic, anchovies, capers and rosemary leaves together on a board and chop, then mash together with the tip of a heavy knife to make a paste. Transfer to a small bowl, add lemon zest and juice and mix to combine.

3              Place onion slices in the base of a baking dish. Smear rolled lamb shoulder with garlic paste and place on top of onions. Roast for ½ hour, turn over and roast for 1 hour longer or until meat is cooked and tender.

4              Remove lamb to a warm serving platter, cover and let stand for at least 10 minutes before serving.

5              Meanwhile, pour onions and cooking juices to a saucepan, add enough stock to make up to 2 cups. Place over a medium heat and bring to boil. Mix cornflour with a little additional stock to make a smooth paste. Stir into onion mixture and cook, stirring for 2-3 minutes or until gravy thickens.

Happy cooking and eating.

Recipe by Rachel Blackmore

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Other lamb recipes you might like to try:

Easy Lamb Biryani

Easy Lamb Biryani

Moroccan Lamb Burger with Spinach & Pickles

Moroccan Lamb Burger with Spinach & Pickles

Baked Lamb Chops with Mushrooms & Potatoes

Baked Lamb Chops with Mushrooms & Potatoes

 

Indian-spiced Roast Lamb Rump

Indian Lamb Rump Roast 005a

It’s not often that I actually ask JR what he would like for dinner, the main reason being because he usually replies “Whatever you like”, but the other day when I asked him, to my surprise he said “Let’s have lamb”. Of course, there was no indication of how he would like the lamb cooked or anything else, so I decided to marinate lamb rumps in Indian spiced yogurt before roasting.

This dish with its warm spicy marinade is great for mid-week
entertaining or a special family meal – put the lamb into the
marinade the night before and it’s already to cook the next night.

For the marinade, I used locally produced Origin Earth Sheep
Yogurt. As compared to cow’s milk, Origin Earth’s sheep’s milk is
seasonal and the yogurt is only available for six to seven months of each year (mid-September to mid-March). The new season has just started. I love sheep’s milk yogurt for its creaminess, flavour and wonderful mouth feel. Sheep’s milk has twice the milk solids of cow’s milk with a pure white colour and I love using it with lamb.

Indian-spiced Roast Lamb Rump

Lamb rumps give you all the flavour of roast lamb without the long
cooking time – one rump usually weighs 200-300g and will feed 1-2
people.

Serves 4

2 x 250-300g lamb rumps
2 large red onions, cut into thin wedges
handful fresh coriander, roughly chopped
INDIAN SPICED YOGURT MARINADE
¾ cup natural sheep milk yogurt
1 tbsp grated fresh ginger
2 cloves garlic, chopped
1 tbsp tomato paste
2 tbsp lemon juice
1 tsp ground cumin
1 tsp ground coriander
1 tsp turmeric
sea salt and freshly ground black pepper

1              For the marinade, place yogurt, ginger, garlic, tomato paste, lemon juice, cumin, ground coriander, turmeric and chilli flakes in a bowl and mix to combine. Season with a good grind of salt and black pepper. Add lamb rumps and turn to coat. Cover and marinate in
refrigerator for 2-3 hours or overnight.

2              One hour before cooking, remove lamb from refrigerator. Preheat oven to 220°C. Line a baking dish with foil.

3              Scatter onions over base of prepared dish. Remove lamb from marinade and allow any excess to drain off, then place lamb on top of onions and roast for 10 minutes. Reduce oven temperature to 180°C and roast for 20-25 minutes longer or until cooked to your liking. Remove from oven, cover loosely with foil and let stand for 10 minutes before carving.

4              To serve, cut lamb into slices, place onion on serving plates, top with lamb slices and scatter with fresh coriander.

Serving suggestion: On this occasion I served the lamb with smashed potatoes and new season’s asparagus. But steamed brown or white rice works well with any green vegetable of your choice or a salad of mixed leaves.

Happy cooking and eating.

Recipe by Rachel Blackmore

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Other lamb recipes you might like to try:

Roast Lamb with Herb & Caper Sauce

Roast Lamb with Herb & Caper Sauce

Baked Lamb Chops with Mushrooms & Potatoes

Baked Lamb Chops with Mushrooms & Potatoes

 

Middle Eastern Spiced Lamb & Beetroot Casserole

Lamb & Beet Casserole 007aWith its pink hue and flecks of green this lamb and beetroot
casserole is one of the prettiest you will ever serve. Not only does the beetroot give the casserole a wonderful colour, but it also
contributes a lovely earthy flavour which works well with the lamb

Beetroot are low in kilojoules, a good source of fibre, folate and
vitamin B. Their red colour comes from betanin, a phytochemical which is believed to boost immunity. Beetroot is proclaimed by many to be a wonder or superfood and is said to be a blood cleanser.

Middle Eastern Spiced Lamb & Beetroot Casserole

I used baby beetroot in this casserole, but if they are not available use regular size beets, but cut them into chunks. As my beetroot had lovely fresh red tops I used these as well, but if your beets don’t have tops or they aren’t as fresh as they could be use some shredded chard or
silverbeet instead.

Serves 4

olive oil
600g lamb leg steaks, cubed or diced leg lamb
2 medium red onions, cut into wedges
1 clove garlic
2 tsp ground cumin
2 tsp ground coriander
1 tsp Orcona Smoked Sweet Paprika
1 bunch (5-6) baby beetroot, scrubbed and quartered, beet leaves chopped
1½ cups beef or chicken stock
2 tbsp maize cornflour blended with a little water
salt and freshly ground black pepper
¼ cup chopped fresh coriander

1              Preheat oven to 180°C.

2              Season lamb with salt. Heat a heavy-based, flame- and ovenproof casserole dish over a medium-high heat. Add just enough oil to cover the base of the pan. Add lamb and cook, turning several times, for 5-6 minutes or until to brown. Remove lamb and set aside.

3              Reduce heat to medium, add onions and garlic to pan, cover and cook, stirring occasionally, for 8-10 minutes or until onions start to soften.

4              Add cumin, ground coriander and paprika to pan and cook, stirring for 1-2 minutes or until fragrant.

5              Add beetroot and beetroot tops to pan, then return lamb with any juices and mix to combine. Pour over stock, increase heat, bring to simmering, stirring occasionally, cover, transfer to the oven and cook for 1 hour or until meat and beets are tender.

6              Place dish over a medium heat, stir in cornflour mixture, bring to simmering and cook, stirring, until casserole thickens.
Season to taste with salt and black pepper. Just prior to serving, stir in fresh coriander.

Happy cooking and eating.

Recipe by Rachel Blackmore

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Another beetroot recipe you might like to try:

Beetroot & Walnut Dip

Beetroot & Walnut Dip

 

Indian Spiced Lamb’s Kidneys

Spiced Kidneys 006aI know there are some people who do not enjoy eating offal
(sometimes called variety meats), but I am not one of them. Whether it is because I am a farmer’s daughter or just because there aren’t many foods I don’t enjoy – who knows! I grew up eating offal, especially lamb’s kidneys and liver, which my father also loved and my mother would cook, but never eat.

I am lucky as JR also likes these foods and so they feature
reasonably regularly on our menus. Kidneys are a good budget
option with 500g costing me just under $5.50 last week.

In this easy recipe the lamb’s kidneys are cooked with spices,
onions and tomato paste to create a warm spicy Indian-influenced dish.

Indian Spiced Lamb’s Kidneys

I served these tasty kidneys over steamed brown rice with steamed
spinach on the side.

Serves 4

500g lamb’s kidneys
vegetable oil
1 bay leaf
½ tsp cumin seeds
½ tsp fennel seeds
2 medium (about 150g each) onions, sliced
1 tsp grated fresh ginger
1 clove garlic, finely chopped
1 Birds Eye chilli, sliced (optional)
1 tbsp ground coriander
1 tsp Orcona Sweet Smoked Paprika
½ tsp turmeric
2 tbsp tomato paste
salt, to taste
1 tbsp garam masala
good squeeze fresh lemon juice
1 tbsp chopped coriander or parsley leaves

1              To prepare kidneys, cut in half horizontally, remove the core (fat and white tubes on the indented side) – the easiest way to do this is with a pair of small sharp scissors. If there is a skin on the
kidney, peel this off – the kidneys I have purchased recently have
already had this removed. Wash the kidneys, under cold running
water and cut into pieces – for this recipe I cut each half into three. Place pieces in a bowl, pour over boiling water and leave for 2 minutes. Drain and set aside.

2              Heat 2 tbsp oil in a heavy-based frying pan over medium heat, add bay leaf and cumin seeds and cook, stirring, 1-2 minutes or until fragrant. Reduce heat to low, add onions, cover and cook,
stirring frequently, for 8-10 minutes or until onions are soft and translucent. Remove lid and cook, stirring frequently, for 5 minutes longer or until onions are golden.

3              Add ginger, garlic, chilli, coriander, paprika, turmeric and
tomato paste and cook, stirring, for 2-3 minutes or until mixture is fragrant. Add kidney pieces and stir well to coat with spice mixture. Stir in ½ cup water, cover and cook, for 4-5 minutes or until kidneys are partially cooked.

4              Remove lid, add garam masala and season to taste with salt and cook to evaporate excess liquid and complete cooking of
kidneys. To serve, stir in lemon juice and scatter with coriander or parsley.

Happy cooking and eating.

Recipe by Rachel Blackmore

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Lamb, Red Wine & Prune Casserole

Lamb & Prunes 007aI was recently asked by a journalist of our local newspaper for tips on budget cooking. As readers of this blog know I believe in using fresh, seasonal produce and I think this is one of the easiest ways cut food bills. Buying produce in season saves money – when tomatoes, capsicums, zucchini, eggplant, strawberries or asparagus are in
season they taste fantastic (because it is the right time of year to be eating them) and they are inexpensive (because they are plentiful).

At this time of year, another way is to use the inexpensive cuts of meat to create warming winter dishes. Lamb neck chops are one of these cuts giving you the flavour of lamb at a fraction of the cost of some other cuts. The neck chops for this casserole cost just $7.49 for 750g!

Lamb in Red Wine with Prunes

I used red wine here because I had a bit leftover from another recipe but you could use stock instead.

Serves 4

1 tsp ground coriander
1 tsp ground cumin
1 tsp ground cinnamon
1 tsp Orcona Sweet Smoked Paprika
½ tsp turmeric
vegetable oil
750g lamb neck chops
1 large (about 200g) onion, cut into wedges
2 leeks, sliced
2 carrots, sliced
2 sticks celery, sliced
1 tbsp plain flour
1 cup red wine
2 cups beef stock
1 cinnamon stick
250g pitted prunes
salt and freshly ground black pepper
1 tbsp sesame seeds

1              Preheat oven to 180°C.
2              Place coriander, cumin, ground cinnamon, paprika, turmeric and 3 tbsp oil in a bowl and mix to combine. Smear chops with spice mixture.
3              Heat a little oil in an ovenproof dish over a medium heat, swirl dish to coat the bottom. Brown chops, in batches, for 3-4 minutes each – as each batch browns remove and set aside.
4              Add onion, leeks, carrots and celery, cover and cook, stirring frequently, for 8-10 minutes or until vegetables start to soften. Stir in flour and cook for 1-2 minutes longer.
5              Add red wine and bring to the boil, stirring to remove any browned bits from the base of the dish. Add stock and cinnamon stick and return lamb to pan. Mix well to combine, cover and
transfer to oven. Cook, stirring from time to time, for 1½ hours or until meat is tender. Add prunes and cook for 30 minutes longer
5              Prior to serving, remove cinnamon stick, season to taste with salt and freshly ground black pepper and scatter with sesame seeds.

Serving suggestion: Accompany with couscous, rice or mashed potatoes and a steamed green vegetable of your choice – spinach goes particularly well with this dish.

Happy cooking and eating.

Recipe by Rachel Blackmore

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Moroccan Lamb Burger with Spinach & Pickles

Lamb Burgers 006aLamb burgers make a great change from beef and the addition of harissa to both the patties and yogurt sauce gives this one a
distinctively North African flavour.

The easy crunchy pickle and cooked spinach takes the whole burger to another level. Team it with a salad of mixed leaves and/or some homemade wedges for a burger meal with a difference.

To easily divide the mince mixture into four, form the mixture into a flattish disk on your work surface, then cut into four – this will give you more or less the same amount of mixture for each patty.

Moroccan Lamb Burger with Spinach & Pickles

Making the patties in advance and refrigerating for at least hour helps them to hold together during cooking.

To test the mince for seasoning, take a teaspoon of mixture, roll into a ball and cook in the microwave for 30 seconds or until cooked through.

Serves 4

4 rolls of your choice, split and toasted
1 cup cooked spinach, well drained
HARISSA LAMB PATTIES
1 small (about 100g) red onion, finely chopped
1 clove garlic, crushed
2 tsp ground cumin
2 tsp Orcona Harissa Paste
salt and freshly ground black pepper
500g lamb mince
QUICK CUCUMBER & ONION PICKLE
2 cups apple cider vinegar
¼ cup brown sugar
1 tbsp salt
1 telegraph cucumber, thinly sliced
1 small (about 100g) red onion, thinly sliced lengthways
SWEET HARISSA YOGURT SAUCE
1 cup natural yogurt
1 tbsp honey
1 tbsp lemon juice
1 tsp Orcona Harissa Paste
salt and freshly ground black pepper

1              To make the patties, place onion, garlic, cumin and harissa paste in a bowl and mix to combine. Add mince and salt and pepper to taste and using your hands mix well. Divide mince mixture into four equal portions and shape each into a patty. Place on a plate, cover with plastic food wrap and refrigerate for at least 1 hour or until ready to cook.
2              To make the pickle, place vinegar, sugar and salt in a bowl and stir to dissolve sugar and salt. Add cucumber and onion, cover and set aside to stand for at least 1 hour.
3              To make the sauce, place yogurt, honey, lemon juice, harissa and salt and pepper, to taste in a bowl and mix to combine.
4              Heat a heavy-based frying pan over a medium heat, add a
little oil and cook patties for 4-5 minutes each side or until cooked through.
5              To assemble, spread top and bottom of each roll with a little of the sauce. Top the bottom half of each roll with some of the
spinach, then a pattie, some pickle and finally top of the roll.

Happy cooking and eating.

Recipe by Rachel Blackmore

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Other burger-style meals you might like to try:

Bacon & Cheese Burgers with Zucchini Slaw

Bacon & Cheese Burgers with Zucchini Slaw

Beef, Bacon & Cheese Sandwiches

Beef, Bacon & Cheese Sandwiches

Sloppy Joes with Mushrooms & Spinach

Sloppy Joes with Mushrooms & Spinach