Moroccan lamb benedict

Irresistibly flavourful lamb benedict

Serves

Prep Time

20 mins

Cook Time

15 mins

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.

Brooke Campbell

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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 eggsi
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

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.

To Poach Eggs

Whilst the patties are cooking poach 4 eggs.

Break each egg into a separate pouring dish for easy pouring into the boiling water.

Add a dash of white vinegar to the pot of boiling water and create a whirlpool with a spoon before dropping your egg into the water.

Allow eggs to drain of any water on a napkin or chopping board before serving.

To Serve

Toast muffins and spread with a layer of harissa. Top with ¼ cup of baby spinach, Moroccan pattie and a poached egg. Drizzle with hollandaise and dust with paprika.