Flavorful, protein-packed lamb and millet patties served alongside vibrant roasted root vegetables and a creamy tahini drizzle. A wholesome, gluten-free meal inspired by Mediterranean flavors.
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Malzemeler
- 450g ground lamb
- 150g dry millet
- 300g carrots
- 300g parsnips
- 1 large red onion
- 3 cloves garlic
- 15g fresh mint
- 15g fresh parsley
- 60ml tahini
- 1 lemon
- 3 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- Salt and black pepper to taste
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Talimatlar
- 1.Preheat your oven to 200°C. Cook the millet according to package instructions, then set aside to cool slightly.
- 2.Chop the carrots, parsnips, and red onion into bite-sized pieces. On a large baking sheet, toss them with 2 tablespoons of olive oil, salt, and pepper. Roast for 30-35 minutes, or until tender and lightly caramelized.
- 3.While the vegetables roast, finely chop 2 cloves of garlic, the fresh mint, and parsley. In a large bowl, combine the ground lamb, cooked millet, chopped herbs, garlic, cumin, and coriander. Season with salt and pepper and mix thoroughly.
- 4.Form the lamb mixture into 8 small, even-sized patties. Heat the remaining 1 tablespoon of olive oil in a large skillet over medium-high heat. Cook the patties for 4-5 minutes per side, until golden brown and cooked through.
- 5.To prepare the drizzle, whisk together the tahini, the juice of one lemon, 1 minced clove of garlic, and 60-80ml of water in a small bowl until you reach a smooth, pourable consistency. Season with a pinch of salt.
- 6.Serve the warm lamb and millet patties with the roasted root vegetables, and finish with a generous drizzle of the creamy tahini sauce.
Besin Bilgileri
Bu tarifi neden seçmelisin
This recipe is a balanced, nutrient-dense meal. Lamb provides high-quality protein and iron, while millet offers complex carbs and fiber for sustained energy. Roasted vegetables add essential vitamins, and the tahini sauce provides healthy fats.
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