Lemonpinenutlambpatties Recipes

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EAST INDIAN LAMB PATTIES



East Indian Lamb Patties image

Posting for ZWT3. This is from George Foreman's grilling cookbook. "Ground lamb is appealingly inexpensive, but what to do with it doesn't spring quickly to mind. Cooks have no such problem in India, where lamb commonly appears in dishes similar to this one. The preparation is very simple, and the spices are pungent and exotic. Serve these luscious grilled patties with minted yogurt, a bowl of hot garlicky chickpeas tossed with minced onion, and sautéed baby spinach. Put some store-bought chapattis on the grill to reheat."

Provided by dicentra

Categories     Lamb/Sheep

Time 20m

Yield 4 serving(s)

Number Of Ingredients 11

1 lb ground lamb
1/4 cup scallion, minced
2 garlic cloves, minced
3 tablespoons pistachios, chopped (optional)
2 teaspoons dried mint
2 teaspoons turmeric
1 teaspoon ground allspice
salt
1 pinch cayenne
1 egg, lightly beaten
2 tablespoons plain yogurt

Steps:

  • Combine the lamb with all the other ingredients.
  • Form 4 large patties.
  • Cook the patties as you would a hamburger. They should not be cooked rare, but a barely pink center is okay.

Nutrition Facts : Calories 353.3, Fat 28.2, SaturatedFat 12.2, Cholesterol 136.7, Sodium 90.9, Carbohydrate 2.7, Fiber 0.6, Sugar 0.7, Protein 21

23 BEST WAYS TO USE PINE NUTS



23 Best Ways to Use Pine Nuts image

If you're looking for a way to add some crispiness and crunchiness to your meals, check out these easy pine nut recipes. Enjoy pasta, pesto, salad, and more!

Provided by insanelygood

Categories     Recipe Roundup

Number Of Ingredients 23

Toasted Pine Nuts
Spaghetti with Garlicky Spinach, Parmesan, and Toasted Pine Nuts
Roasted Mushrooms and Pine Nuts
Fresh Basil Pesto
Orecchiette with Wilted Spinach, Kale and Toasted Pine Nuts
Yogurt Parfait
Pine Nut-Crusted Tilapia
Sun-Dried Tomato Cheese Ball
Farfalle with Feta, Arugula, and Pine Nuts
Basmati Rice with Pine Nuts
Lemon Arugula Salad with Pine Nuts
Avocado Pine Nut Salad
Moroccan Couscous
Roasted Cauliflower with Garlic and Pine Nuts
Beet Salad with Goat Cheese and Pine Nuts
Parmesan Oregano Pine Nut Chips
Zucchini Salad with Lemon, Feta, and Pine Nuts
Sauteed Cherry Tomatoes with Pine Nuts
Pine Nut Seeded Crackers
Green Beans with Pine Nuts
Olive Oil Pine Nut Ice Cream
Pignoli Nut Pie
Italian Pignoli Cookies

Steps:

  • Select your favorite recipe.
  • Organize all the required ingredients.
  • Prep a pine nut recipe in 30 minutes or less!

Nutrition Facts :

LEMON & PINE NUT LAMB PATTIES



Lemon & Pine Nut Lamb Patties image

Scrumptious-sounding, Middle Eastern inspired recipe I have just found in the November issue of the 'Australian Good Taste' magazine, and which I don't want to forget to try so I am posting it here for safe-keeping. It's one of several BBQ recipes, but I'll be baking mine in the oven. It's served with babaghanoush.

Provided by bluemoon downunder

Categories     Lamb/Sheep

Time 45m

Yield 4 serving(s)

Number Of Ingredients 13

800 g lamb, minced (Australians) or 800 g ground lamb (Americans)
75 g toasted pine nuts
1/2 cup of fresh mint, finely chopped
1 tablespoon lemon zest, grated
3 teaspoons ground cumin
1 egg
olive oil flavored cooking spray
1 1/2 cups burghul
1 1/2 cups boiling water
250 g cherry tomatoes, halved
1 bunch of fresh mint, finely shredded
1 bunch fresh continental fresh parsley leaves, coarsely chopped
6 green shallots, ends trimmed, thinly sliced

Steps:

  • Combine the lamb mince, pine nuts, mint, lemon rind, cumin and egg in a large bowl, and mix until well-combined. Divide the mixture into 12 equal portions and shape into 6cm (just over 2 inch) patties, about 1.5 cm thick.
  • Preheat a BBQ plate on medium, lightly spray the patties with olive oil, cook on the BBQ plate for 5-6 minutes, each side or until they are cooked through. Transfer to a plate and cover with foil, to keep warm.
  • To make the Tabouli: Place the burghul in a heatproof bowl and pour the boiling water over it. Cover with plastic wrap and set aside for 10 minutes or until all the liquid has been absorbed. Then use a fork to separate the grains of burghul; add the tomatoes, mint, parsley and shallots, and stir well until all the ingredients are combined.
  • To serve: Divide the tabouli among the serving plates, top with the patties and babaghannoush, and serve with lemon wedges.

Nutrition Facts : Calories 747.4, Fat 51.5, SaturatedFat 16.6, Cholesterol 248.7, Sodium 180.9, Carbohydrate 13.1, Fiber 2.9, Sugar 3.3, Protein 58.4

LEMON PINE NUT PASTA



Lemon Pine Nut Pasta image

This recipe was handed down to me by a friend I met years ago. She was born and lived in Italy for 20 years before moving to the states; and this was Mom's favorite recipe. Now, I updated with whole wheat pasta, but that is just something I enjoy. Apparently, this pasta dish was a very common side dish to many Italian dishes in their region. It is extremely light but so full of flavor, and definitely not very much too it. It is literally made in minutes.

Provided by SarasotaCook

Categories     Spaghetti

Time 25m

Yield 4-6 , 4-6 serving(s)

Number Of Ingredients 9

12 ounces whole wheat pasta (Spaghetti is what the original recipe called for, but I would think you could use something similar)
2/3 cup pine nuts, toasted and chopped
1 cup parmesan cheese, grated (no green can, and make sure to use grated, no shredded in the package)
3 teaspoons garlic, minced
1/4 cup olive oil
2 lemons (zested and juiced)
1/4 cup fresh parsley, fine chopped
salt
pepper

Steps:

  • Nuts -- First, toast the pine nuts. In a small dry skillet over medium heat, toast the pine nuts until slightly brown and you can smell the aroma. The heat just brings out their flavor. Set to the side and rough chop.
  • Pasta -- Cook the pasta according to package directions in salted water. Once the pasta is tender, (reserving 2 cups of the pasta water) and just keep warm in the strainer you make the sauce. NOTE: Whole wheat makes all the difference in this dish.
  • Garlic -- In the pot you cooked the pasta in, return to the heat and add the olive oil and bring to medium heat. Add in the garlic and cook for one minute to lightly toast.
  • Finishing -- Return the pasta to the pot with the garlic and oil and add the lemon juice, zest, parmesan, pine nuts, parsley, salt (go lightly, the parmesan is salty), pepper and 1 cup of the pasta water and toss until everything is well combined. You may need a bit more water until it is the consistency you like.
  • That's it. You can garnish with extra parmesan or parsley if you want, but I don't think it is necessary. ENJOY.

Nutrition Facts : Calories 689, Fat 37.4, SaturatedFat 7.5, Cholesterol 22, Sodium 392.9, Carbohydrate 71.7, Fiber 1.8, Sugar 1.8, Protein 25.8

ARMENIAN CHE KUFTA (RAW LAMB PATTIES)



Armenian Che Kufta (Raw Lamb Patties) image

Also known as 'kibbe', this is a Middle Eastern raw lamb appetizer. Should be served same day as meat is ground, so it's advantagous to grind meat at home, if possible. Ratio of ingredients are flexible so you can use more or less to taste.

Provided by manushag

Categories     Lamb/Sheep

Time 15m

Yield 6-8 patties, 4 serving(s)

Number Of Ingredients 8

1 cup ground lamb (leg works well)
1 cup fine bulgur (cracked wheat)
1 small onion, chopped fine
1 cup parsley, chopped fine and divided
1 tablespoon green pepper, chopped fine
1 -2 scallion, chopped fine
salt and pepper
cayenne pepper (optional)

Steps:

  • Lamb should be put through grinder three times.
  • Mix in salt and pepper to taste, before adding bulgur and onions.
  • Add salt to finely chopped green pepper, finely chopped green onions and finely chopped handful of parsley.
  • Squeeze vegetables with hands to draw moisture and add to lamb.
  • Also add cayenne pepper, if desired.
  • Knead all together adding a little water until all ingredients stick together.
  • Shape into patties and garnish with chopped parsley.
  • Serve at once.

Nutrition Facts : Calories 134.2, Fat 0.6, SaturatedFat 0.1, Sodium 15.6, Carbohydrate 29.7, Fiber 7.3, Sugar 1.2, Protein 5

TANGY LAMB PATTIES



Tangy Lamb Patties image

For a quick and easy supper. I tend to serve this with minted peas or beans and stewed apples or applesauce.

Provided by echo echo

Categories     Lamb/Sheep

Time 25m

Yield 6 serving(s)

Number Of Ingredients 9

1 1/2 lbs ground lamb
1 tablespoon grated lemon peel
1 tablespoon chopped parsley
1 tablespoon lemon juice
1 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon crushed bay leaf
1/8 teaspoon crushed rosemary
1/2 cup white wine or 1/2 cup chicken broth

Steps:

  • In a medium bowl, mix together the lamb through the rosemary until well blended.
  • Shape into small patties.
  • In a large skillet, heat wine over medium heat and cook patties, turning occasionally, about 15 minutes for medium or 20 minutes for well-done.

Nutrition Facts : Calories 337.7, Fat 26.6, SaturatedFat 11.6, Cholesterol 82.8, Sodium 455.9, Carbohydrate 1, Fiber 0.2, Sugar 0.3, Protein 18.9

GREEK LAMB PATTIES



Greek Lamb Patties image

Make and share this Greek Lamb Patties recipe from Food.com.

Provided by Marie

Categories     Lamb/Sheep

Time 18m

Yield 4 patties

Number Of Ingredients 9

1 large egg, beaten
1/2 cup crumbled feta cheese
1/3 cup dry breadcrumbs
1/2 teaspoon dried oregano
1 garlic clove, minced
1 teaspoon grated lemon zest
1/4 teaspoon black pepper
1 lb ground lamb
1 tablespoon oil

Steps:

  • Combine first 7 ingredients in large bowl.
  • Add ground lamb and mix well.
  • Divide into 4 equal portions and shape each portion into 1/2 inch thick patty.
  • Heat skillet on medium heat and add 1 tablespoon of oil.
  • Add patties and cook for 3 to 4 minutes per side until no longer pink inside.

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