This time around we’ve teamed up with the talented Regan Anderton, who runs The Cooking Shed – a successful cookery school she founded and operates from her purpose-built garden shed. She also runs cooking events, supper clubs and is a chef at private functions.
Lebanese Lamb Patties with a Lemon-spiced Yoghurt Dressing
Perfect for a mid-week family meal, these Lebanese-style lamb patties are great, either stuffed into wraps or warm homemade flatbreads. Why not have a go? You can also try cooking these on a barbecue – well, it is the season!
Ingredients (makes four patties):
For the lamb patties:
240g lamb mince
1 garlic clove (minced)
1 teaspoon ground cumin
Quarter teaspoon of chilli powder (of more if you like it hotter!)
1 tablespoon fresh coriander
makes 4 patties
For the yoghurt dressing:
2 tablespoons of Greek yogurt (or Apro yogurt if dairy-free)
Zest and juice of half a lemon
Quarter teaspoon of Baharat spice
1 teaspoon fresh finely chopped coriander
Gathered your ingredients? Right, we’ll leave you in the very capable hands of Regan!
- For the patties, add all of the ingredients in to a bowl, and ‘squidge’ well together with your hands so that all of the spices are evenly mixed in to the lamb mince. Divide the patties into four equal balls, then press in to the palm of your hand to make the patty shapes. When ready to cook, place on a pre-heated griddle or in a non stick frying pan to a medium heat (no need for oil) and cook for around three to four minutes on each side, or until the patties have cooked through to the centre
- For the dressing, add all of the ingredients in to a pot and give them a good stir – cover and leave in the fridge until serving
- Serve with warm flatbreads or wraps, stuffed with a lamb patty split in half, and a good dollop of yogurt dressing