It's lamb again

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It's just gone five in the afternoon and I'm starting to feel human again after having a two hour nap on the sofa. We had two birthday parties to go to last night and I'm afraid to say that I had one or maybe even two G&Ts too many. Why do I never learn that what seems like a good idea at the time, often doesn't seem quite so good in the morning?

Oh well, maybe I'll remember next time.....or maybe not....

This week has been a poor week as far as cooking goes. There has been a not quite disastrous, but certainly not successful, attempt of making pizza crust from refrigerated bread roll dough (What do they put in it that makes it spring back every time you try to roll it out?) and there has been a night of tinned mackerel in tomato sauce on toast. So, you can see definitely nothing blog-worthy, that's why I'll leave you with one I did earlier...

This dish certainly puts me in the mood for summer. It conjures up thoughts of evenings spend sitting out in t-shirts with a beer or two (not that beer is a good thought for me right this minute) and just talking and laughing.

If I remember it right the recipe came from something like the Guardian Weekend or the Observer Food Monthly magazine. I found it years ago when I was working in a call centre, killing time flicking through things in between calls, I remember copying it down as the magazine wasn't mine but I really wanted to give the recipe a try. If you can't buy harissa, it's easy to make or you can use sambal oelek instead, it also works great.




Lamb Patties with Yoghurt and Cucumber Dressing

Lamb Patties
1 teaspoon olive oil
100 g bulgur wheat
400 g ground lamb
2 garlic clove, crushed
2 tbsp mint, roughly chopped
3 tbsp coriander, roughly chopped
2 tsp harissa
1 tsp salt, to taste
1 tsp fresh ground black pepper, to taste

Yoghurt and Cucumber Dressing
1/3 cucumber, coarsely grated
1/2-1 tbsp mint, finely chopped
200 g plain yogurt
1-2 tsp salt
1 tsp fresh ground black pepper

For the lamb patties put the bulgur wheat in a bowl and cover with hot water. Set aside and allow to swell.

Mix the lamb mince and crushed garlic.

Season with salt and pepper to taste.

Add the chopped mint, coriander and the harrisa paste.

Squeeze the water from the wheat and add to the meat, mix well.

Form the mix into little patties, roughly the size of a flat golf ball.

Cover with clingfilm and chill for a minimum of 1 hour, make sure you cover it well otherwise your fridge will smell of garlic.

Heat oil in a non-stick frying pan and fry in batches until cooked through and golden, 5-10 minutes.

For the dressing put the grated cucumber in a colander and sprinkle with salt, leave for 30 minutes.

Squeeze the cucumber dry and mix with yoghurt and mint.

Season with black pepper to taste.

Serve the patties on some flatbread, topped with salad and the dressing. Roll up and enjoy.