Moroccan Lamb Benedict
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Moroccan Lamb Benedict

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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.
<b>Prep:</b> 20 mins Prep: 20 mins
<b>Cook:</b> 15 mins Cook: 15 mins
Serves 4 Serves 4
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Moroccan Lamb Patties

  • 500g Quality Mark lamb mince
  • ½ brown onion, finely chopped or minced
  • ½ cup fresh parsley chopped
  • 2 tablespoons fresh mint, finely chopped
  • 4 cloves garlic, minced
  • 2 tablespoons ground coriander
  • 2 tablespoons ground cumin
  • 1 teaspoon ground cinnamon
  • 1 teaspoon paprika

To Serve

  • 4 eggs
  • 2 English muffins, cut in half
  • 4 tablespoons Harissa paste (store bought)
  • 1 well-packed cup baby spinach leaves
  • 4 tablespoons Hollandaise sauce (store bought)
  • Paprika


Moroccan Lamb 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 Serve

Whilst the patties are cooking poach 4 eggs. See tips and tricks for poaching eggs. 

Toast muffins and spread with a layer of harissa. Top with 1/4 cup of baby spinach, Moroccan pattie and a poached egg. Drizzle with hollandaise and dust with paprika. 

  • Suitable Cuts
  • Nutrition
  • Tips & Tricks

Nutrition Information Per Serving

Serving size: 303g
Energy kJ (kcal) 2332 (557)
Protein (g) 40
Fat (g) 32
Saturated (g) 14
Carbohydrate (g) 21
Sugars (g) 4
Dietary Fibre (g) 4.2
Sodium (mg) 407
Iron (mg) 7
Zinc (mg) 4.9
Vitamin B12 (ug) 2
Selenium (ug) 30.6
  • Poaching 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.

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