We're mad for lamb and these Turkish lamb patties don't disappoint. Fluffy jewelled couscous and roasted spiced veggies tumble together to create the perfect pairing for the juicy lamb!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Turkish Spice Blend
Sweet Bell Pepper
White Wine Vinegar(ContainsSulphites/Sulfite)
Salt and Pepper*
Before starting, preheat the oven to 450°F. Wash and dry all produce.
Core, then cut pepper into ½-inch slices. Cut the zucchini into 1/2-inch rounds. Roughly chop parsley. Peel, then mince the garlic. Whisk together 2 tbsp oil, 1/4 tsp garlic (dbl both for 4 ppl), half the vinegar (use all for 4 ppl) and half the parsley in a small bowl. Season with salt and pepper. Set aside.
Add ⅔ cup water and 1 tbsp butter (dbl both for 4ppl) to a medium pot. Cover and bring to a boil over high heat. Once boiling, remove pot from heat, then add the couscous. Stir together. Cover and let stand for 5 min.
While couscous cooks, toss the peppers, zucchini, 1 tbsp oil and 1 tsp Turkish Spice Blend (dbl both for 4 ppl) on a parchment-lined baking sheet. Season with salt and pepper. Roast in the middle of the oven, tossing veggies halfway through cooking, until golden-brown, 12-15 min.
While the veggies roast, combine lamb, panko, remaining garlic, remaining Turkish Spice Blend, 1/4 tsp salt and 1/4 tsp pepper (dbl both for 4 ppl) in a medium bowl. Divide mixture into 6 equal portions (12 portions for 4 ppl). Roll each portion into a ball, then flatten into 1/4-inch thick patties.
Heat a large non-stick pan over medium heat. When hot, add 1/2 tbsp oil, then patties. Pan-fry, until golden-brown, 3-5 min.** (NOTE: Cook patties in 2 batches for 4 ppl, using 1/2 tbsp oil for each batch!)
Fluff the couscous with a fork and stir in the pepitas and remaining parsley. Season with salt. Divide the couscous, roasted veggies and lamb patties between plates. Spoon the parsley-garlic dressing over top.