Recipes

Ground lamb is more tender than beef and has a distinct flavour that I prefer to beef. Serving it with hummus is the perfect accompaniment.

Nutritional analysis per serving: Calories 305; Protein 27 g; Carbohydrates 12 g; Fibre 2 g; Total fat 16 g; Saturated fat 4.3 g; Cholesterol 124 mg; Sodium 389 mg

• 2 tsp vegetable oil
• 1 cup finely chopped mushrooms
• ½ cup finely chopped onion
• ½ cup crumbled light feta cheese (about 2 oz)
• 1 lb lean ground lamb
• ¼ cup finely chopped fresh chives or green onions
• 1 tsp dried oregano
• 2 tbsp BBQ sauce
• 3 tbsp seasoned dry bread crumbs
• 1 egg
• 2 tsp finely chopped garlic
• 3 tbsp finely chopped black olives
• pinch salt and pepper

• ⅓ cup hummus

1. Preheat the grill or grill pan and lightly coat with cooking spray.
2. In a non-stick frying pan lightly coated with cooking spray, add the oil and cook the mushrooms and onion over medium-high heat for 6 minutes or until cooked and mushrooms are no longer wet. Remove from heat. Stir in the feta and set aside.
3. In a bowl, stir together the lamb, chives, dried oregano, BBQ sauce, bread crumbs, egg, garlic, black olives, salt and pepper. Stir in the onion mixture. Form into 4 patties.
4. Grill the patties over medium-high heat for 3 to 5 minutes per side or until cooked through. Serve with hummus.