Recipe

Minted lamb steaks with vegetable patties

Sep 30, 1975 2:00pm
  • 20 mins cooking
  • Serves 4
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Ingredients

Minted lamb steaks with vegetable patties
  • 2 tablespoon mint jelly
  • 2 teaspoon hot water
  • 3/4 cup (200g) yoghurt
  • 2/3 cup (100g) plain flour
  • 1 (120g) zucchini, grated coarsely
  • 2 (50g) baby beetroot, trimmed, peeled, grated coarsely
  • 1 (80g) brown onion, finely chopped
  • 2 clove garlic, crushed
  • 1/2 cup (60g) frozen peas
  • 1 egg, lightly beaten
  • 4 125g lamb leg steaks

Method

Minted lamb steaks with vegetable patties
  • 1
    Whisk the water and half the mint jelly in a small bowl until smooth. Stir in yoghurt; cover, refrigerate until required.
  • 2
    Combine flour, zucchini, beetroot, onion, garlic, peas and egg in a large bowl; season. Shape mixture into 8 patties.
  • 3
    In batches, cook patties on a heated and oiled barbecue flat plate, flattening with a spatula, until browned both sides and cooked through. Transfer to tray; cover to keep warm.
  • 4
    Meanwhile, brush remaining mint jelly over lamb. Cook on heated oiled barbecue (or grill or grill pan). Remove from barbecue. Cover and stand 5 minutes.
  • 5
    Serve lamb with patties and mint yoghurt.

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