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.
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Breakfast & Brunch,
National Lamb Day,
Moroccan lamb patties
500g Quality Mark lamb mince
1/2, finely chopped or minced onions
1/2 a cup, chopped flat-leaf parsley
2 tbsp, finely chopped fresh mint
4 cloves, minced garlic cloves
2 tbsp ground coriander
2 tbsp ground cumin
1 tsp cinnamon
1 tsp paprika
4 poached egg
2, cut in half english muffin
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 (303g)
Percentage daily intakes are based on an average adult diet of 8700 kJ (2100 kilocalories).More info
* Percentage of recommended daily intake (Aust/NZ)