A delicious mix of lamb, pine nuts, and Moroccan flavours make an easy and quick meal (adapted from Australian Good Taste magazine on www.food.com)
800 g lamb minced
¼ cup (75 g) Pinoli pine nuts
½ cup fresh mint finely chopped
1 tablespoon lemon zest
3 teaspoons ground cumin
Dry-toast the pine nuts in a pan without oil for five minutes over medium heat, watching and shaking frequently, until just lightly brown and cool to room temperature on a plate. Combine lamb mince, pine nuts, mint, lemon rind, cumin & egg in a bowl. Mix well until combined but do not over mix as this will toughen the texture of the finished patties. Divide and form into 12 patties 6cm x 1.5cm. This is easier if you wet your hands with cold water first. Preheat a barbeque plate on medium or heat a little oil in a frying pan. Lightly spray patties with oil if grilling. Cook 5-6 minutes each side or until cooked through and nicely browned on the outside. Transfer to a plate and keep warm until ready to serve. Serve with couscous, tabouleh or green salad and potatoes.