Lamb Rissoles With Charred Peach

Mouth watering and great
to serve up at dinner parties and make you look like a star.
Total Prep and Cook
time: 1 hour
PART 1: Lamb Rissoles
1 cup  Cous cous, rehydrated
500gm Lamb Mince
4 tablespoons Mint,
rinsed, picked and chopped
1 Red onion, finely
chopped
1/2 cup Almond
flakes, roughly chopped
2 Eggs
Seasoning: Salt
& Pepper
METHOD
1.
Combine
cous cous with all the other rissoles ingredients and mix with wooden spoon
until it becomes a homogenous mess.
2.
Pinch
off portions of the mixture and mould into small rissoles with wet hands, with
each patty weighing 100gm.
3.
Lightly
oil patties, then place on a preheated pan to cook 4 minutes on each side (or
longer depending on the thickness of the patties). Take the pan off heat and
allow the lamb patties to rest in pan while preparing other elements for this
dish.
PART 2: Charred Peach
3 units Peaches
½ cup Sugar Syrup
2 Limes, juiced
½ bunch Mint, picked
METHOD
1.
Just before serving the rissoles, cut the stone fruit into wedges.
2.
Lightly
charred the peaches on pan with a light drizzle of olive oil, then mix in sugar
syrup with lime juice and small pinch of mint leaf.
3.
Take off heat and allow lime & mint syrup infuse into charred
peaches.
PART 3:  Cucumber & Mint Raita
1 cup Plain Yoghurt
1 unit Cucumber,
deseeded, finely diced
1 tablespoon Fresh
mint leaves, finely shredded
Seasoning: Small
pinch of salt
METHOD
1.
Lightly
season diced cucumber with salt, leave it over strainer to extract excess
moisture off cucumber for 20 minutes.
2.
Place yoghurt, cucumber, mint and salt in a bowl. Stir to combine.
3.
Refrigerate for 30 minutes. Serve.
TO ASSEMBLE:
1.
Reheat
the pan with lamb patties to warm up patties, add 1 teaspoon of butter and
baste the lamb patties with pan jus.
2.
Lightly
toast brioche burger buns, then spread a generous spoonful of cucumber mint
raita and your favorite green lettuce, then lamb rissoles and charred peaches

 



Leave a Reply

Your email address will not be published. Required fields are marked *