Seared lamb patty with marinated haloumi and herbs

Name: Seared lamb patty with marinated haloumi and herbs recipe
Yield: 6
Ingredients: 170g haloumi, torn into small pieces; 4 tbs extra-virgin olive oil, divided, plus extra to drizzle; 1 tsp fennel seeds; 1 tsp mustard seeds; 2 tbs pumpkin seeds (pepitas); 1/2 tsp dried chilli flakes; 2 tsp grated lemon zest; Kosher salt or sea salt, freshly ground black pepper; 900g lamb mince; 2 cups packed mixed tender herbs, such as dill, coriander and/or mint; Flaky sea salt; Lemon wedges

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https://healthimprovements.info/recipes/seared-lamb-patty-marinated-haloumi-herbs/yujqk93z — Seared lamb patty with marinated haloumi and herbs

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by Carla Lalli Music

Apr 22, 2019

"Good lamb is naturally earthy, and its flavour won't get buried despite this big pile of fresh herbs and salty marinated cheese" - Carla Lalli Music.

170g haloumi, torn into small pieces
4 tbs extra-virgin olive oil, divided, plus extra to drizzle
1 tsp fennel seeds
1 tsp mustard seeds
2 tbs pumpkin seeds (pepitas)
1/2 tsp dried chilli flakes
2 tsp grated lemon zest
Kosher salt or sea salt, freshly ground black pepper
900g lamb mince
2 cups packed mixed tender herbs, such as dill, coriander and/or mint

To serve

Flaky sea salt
Lemon wedges

Method

1.

Place haloumi in a small heatproof bowl. In a small saucepan, combine 3 tbs olive oil, fennel seeds, mustard seeds and pepitas, and place over medium-low heat. Cook, stirring occasionally, until oil is sizzling, pumpkin seeds are golden brown and some mustard seeds start popping, 3-5 minutes. Stir in Aleppo pepper and scrape seasoned oil over haloumi before chilli burns. Stir to combine, add lemon zest and season with salt. Let haloumi marinate while you make the lamb.
2.

Heat a large frypan over medium-high heat for 3 minutes. Pour in remaining 1 tbs oil, add lamb, and use the back of a wooden spoon to smash down, spread out and flatten meat onto pan’s surface. Season surface with salt and black pepper and cook, undisturbed, until underside is very browned and you can see fat and juices start to pool on surface, 6-8 minutes. Toss lamb, using a spoon to scrape it up and break lamb into smaller pieces. Cook 1-2 minutes more, to lightly sear rare side.
3.

Transfer lamb to a platter. Spoon marinated haloumi over, along with infused oil, pepitas and spices. Top with fresh herbs and a drizzle of olive oil. Season with flaky salt. Serve with lemon wedges.