Moroccan Lamb Benedict
Irresistibly Flavourful Lamb Benedict Recipe
4
Serves
20 mins
Prep Time
15 mins
Cook Time
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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High Protein
High Iron
Ingredients
Moroccan lamb patties
500g Quality Mark lamb mince
1/2 onions
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 eggs
i
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
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.
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 (359g)
Percentage daily intakes are based on an average adult diet of 8700 kJ (2100 kilocalories).
More infoEnergy
2576 kJ (616 kcal)
Protein
41.7g
Total Fat
39.7g
Saturated Fat
16.4g
Carbs
20.5g
Sugars
2.7g
Sodium
380.0mg
Iron*
7.6mg
* Percentage of recommended daily intake (Aust/NZ)
