For a lamb recipe that’s different for the rest, give these sesame lamb patties a go and you’ll not be disappointed. With plenty and spice and all things nice.
- 1tbsp oil
- 1 garlic clove
- 2tsp cumin seeds
- 1½tsp ground coriander
- 500g (1lb 2oz) lean minced lamb
- 75g (3oz) white breadcrumbs
- 6 spring onions, finely chopped
- 1tbsp mint leaves, finely chopped
- 50g (2oz) sesame seeds, lightly toasted
- For the salad
- 1 x 410g tin chickpeas, drained and rinsed
- 100g (4oz) baby spinach
- 100g (4oz) radishes, thinly sliced
- 150g (5oz) tub 0% Greek yogurt
- 1tbsp tahini
- juice ½ lemon
- few sprigs mint leaves, finely chopped
- pomegranate molasses, to serve
Preheat the oven to 200 C, 180 C fan, 400 F, gas 6. Heat the oil in a frying pan and add the garlic and cumin seeds. Fry for 30 seconds, then stir in the coriander.
Transfer to a bowl along with the mince, breadcrumbs, half the spring onions and the mint. Season well with salt and freshly ground black pepper. Combine well and shape into 12 patties. Chill in the fridge for 10 minutes or until needed. Roll each ball in the sesame seeds, pressing lightly until coated all over, then transfer to a greased baking sheet and bake in the oven for 15 to 20 minutes until cooked through.
For the salad, put the chickpeas, spinach, radishes and remaining spring onion into a bowl. In a separate bowl, combine the yogurt, tahini and lemon juice. Season well with salt and freshly ground black pepper, and stir in the mint. Add a tablespoon of water if the dressing is too thick. Pour over the salad and toss together. Serve with the warm patties, drizzled with pomegranate molasses.