Here's what I'd put together: Fruity Lamb Rissoles The five: Lamb, medjool dates, cinnamon, onion, preserved lemons.
Mince the lamb (250g?) and combine with finely chopped dates (50g?), cinnamon (2 tsp?), onion and a tiny bit of the preserved lemon peel. Season with salt and pepper. Shape into patties, and set in the fridge for an hour to 'form'.
Fry these boys in olive oil on a high enough temperature that the mince doesn't weep and stew instead of frying. Generally, you're not supposed to use the flesh of the preserved lemons, but for this recipe, I'd be squeezing them liberally over the rissoles as they fry.
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Date: Tue, May. 29th, 2012 01:26 pm (UTC)Fruity Lamb Rissoles
The five: Lamb, medjool dates, cinnamon, onion, preserved lemons.
Mince the lamb (250g?) and combine with finely chopped dates (50g?), cinnamon (2 tsp?), onion and a tiny bit of the preserved lemon peel. Season with salt and pepper. Shape into patties, and set in the fridge for an hour to 'form'.
Fry these boys in olive oil on a high enough temperature that the mince doesn't weep and stew instead of frying. Generally, you're not supposed to use the flesh of the preserved lemons, but for this recipe, I'd be squeezing them liberally over the rissoles as they fry.