Old favourite never fails to de­light at par­ties

Life & Style Weekend - - TASTE - BY Darryl Brohman The Big Marn’s Bar­beque Cook­book, by Darryl Brohman, RRP $35, is out now through New Hol­land Pub­lish­ers Aus­tralia.

Lamb ris­soles

Serves 6

IN­GRE­DI­ENTS: 500g lamb mince 1 small onion finely diced ½ cup bread­crumbs ¼ cup diced sweet char­grilled cap­sicum ◗1 egg 1 clove gar­lic finely chopped 1 tsp ground cumin ¼ bunch fresh mint, finely chopped (keep some for gar­nish) spray oil for cook­ing

METHOD: Place the mince, onion, bread­crumbs, mint, gar­lic and cumin in a bowl and com­bine sea­son with salt and pep­per.

Di­vide mince mix­ture into six por­tions and shape each por­tion into a patty.

Heat bar­be­cue plate or char­grill over medium-low heat. Spray both sides of ris­soles with oil.

Cook, turn­ing oc­ca­sion­ally, for 12 to 15 min­utes or un­til cooked through.

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