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Moroccan Lamb Benedict

Irresistibly Flavourful Lamb Benedict Recipe

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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Lamb,

Breakfast & Brunch,

Easy,

National Lamb Day,

Ingredients

Moroccan lamb patties

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500g Quality Mark lamb mince

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1/2 onions

finely chopped

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a handful of flat-leaf parsley

chopped

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a small handful of fresh 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.

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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 (303g)

Percentage daily intakes are based on an average adult diet of 8700 kJ (2100 kilocalories).

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Energy

2332 (557)kJ

Protein

40g

Total Fat

32g

Saturated Fat

14g

Carbs

21g

Sugars

4g

Sodium

407mg

Iron*

7mg

* Percentage of recommended daily intake (Aust/NZ)

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