Serve with thick plain yogurt and grilled pitas for a delicious meal.
- Portion size 4 servings
- Credits : Canadian Living Magazine: June 2011
MethodIn dish, soak rosemary in cold water for 30 minutes; remove and set aside.
Meanwhile, in skillet, toast coriander and cumin seeds over medium heat until fragrant, about 1 minute. Transfer to mortar and pestle or spice grinder; crush until fine. Tip into large bowl.
In same skillet, toast pine nuts over medium heat until golden, about 2 minutes. Transfer to mortar and pestle or spice grinder and lightly crush; add to bowl.
Stir in mint, lemon zest, lemon juice, garlic, salt, pepper and egg; mix in lamb. Divide into 8 portions; shape 2 around each rosemary branch, pressing to form two 4-inch (10 cm) sausage-shaped ovals. Refrigerate for 30 minutes.
Place on greased grill over medium-high heat; close lid and grill, turning once, until digital rapid-read thermometer inserted into a few reads 160°F (71°C), 12 to 15 minutes.
Nutritional facts Per serving: about
- Sodium 476 mg
- Protein 25 g
- Calories 267.0
- Total fat 18 g
- Potassium 454 mg
- Cholesterol 102 mg
- Saturated fat 5 g
- Total carbohydrate 5 g
- Iron 28.0
- Folate 20.0
- Calcium 6.0
- Vitamin A 5.0
- Vitamin C 8.0