Lemon & Pine Nut Lamb Patties Recipe

Name: Lemon & Pine Nut Lamb Patties
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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; Tabouli; 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

Servings: persons

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
Tabouli
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

1
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.
2
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.
3
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.
4
To serve: Divide the tabouli among the serving plates, top with the patties and babaghannoush, and serve with lemon wedges.

1581

kcal

Calories

148

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 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, and more.

Yes, Lemon & Pine Nut Lamb Patties falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Lemon & Pine Nut Lamb Patties

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions