How to Make Cottage Pie with Potato Cobbles – Classic British Recipe

One thing you really can't beat for comfort food when the temperatures start to get a bit cooler and our appetites start to get a bit more hearty is a good old-fashioned Cottage Pie!  This old traditional favorite has been pleasing families for generations!

With its rich and delicious meat and gravy base, vegetables, and potato topping, it never fails to go down a real treat. Its something everyone loves.

Today I decided to shake things up a bit and top it with a topping of thick sliced potatoes, or cobbles, rather than the traditional mashed potatoes.  I thought they would add a bit of interest to an already really delicious supper.

I brushed the potato cobbles with butter and sprinkled a bit of cheese on top for even more tastiness. I can tell you that it made for a lovely change and it went down a real treat!!

Whether you top your cottage pie with the traditional thatch of buttery mash or a street of tasty cobbles, one thing is certain. This is a dish everyone just loves!

I like to brown my meat really well for a cottage pie . . . there's something about the sticky brown bits in the bottom of the pan that adds tons of flavor to the gravy you know. Just don't have the heat up so high that it scorches. This would add an unappealing flavor to the gravy.

I think the secret to a good gravy is using good ingredients to begin with . . . a well flavored stock, tasty savories, and good onions . . . well caramelized until soft and sweet and tasty.
 

I Like to use a good quality of extra lean minced beef and I scramble fry it in a lightly greased pan, on medium high until nice a color begins to appear, and then I add a nice knob of butter.  We buy our ground beef at a local farm market. It is free range and grass fed.

 

The butter adds a nice richness to the mix. After the beef has colored, I add my onions and leeks. I leave them to caramelize to a melting sweetness in that butter which helps to flavor the meat really well.

WHAT YOU NEED TO MAKE

COTTAGE PIE WITH POTATO COBBLES

A tasty splash of Worcestershire, a few savory herbs and a dollop of ketchup and you are well on your way to a very tasty dish. 

 

For the meat filling:

• 500g of extra lean ground beef (1 1/4 pounds)
• olive oil spray
• a knob of butter
• 1 large leek, split, washed and thinly sliced
• 1 small onion, peeled and minced
• 1 clove garlic, peeled and minced
• 1 tsp mixed dried herbs (thyme, summer savory, marjoram)
• 1 bay leaf
• 2 dessert spoonful's of tomato ketchup
• a good splash of Worcestershire sauce
• fine sea salt and freshly ground black pepper to taste
• 2 TBS plain flour
• 500ml of beef stock (2 cups)
• 2 cups of cooked cubed vegetables (carrots, swede, peas, beans etc.)

For the potato cobbles:

• 8 medium new potatoes, washed, unpeeled and cut into thick slices (about 1/3 inch)
• a bit of melted butter
• a handful of grated strong cheddar cheese
• fine sea salt and freshly ground black pepper to taste

 

 

It is important to wash the leeks really well as they can be a bit sandy.  I cut them almost in half down the length of them and then run them under cold running water until any debris has been washed away.

Break the bay leaf in half so that all of its goodness can be released.  This is a chef's trick.

Two dessertspoons of tomato ketchup would be about a heaped 1/3 cup.

I probably use about 2 tsp of Worcestershire sauce.

For Beef stock  I used re-constituted Better than Boullion.

You can use any cooked and cubed vegetables that you enjoy, or frozen mixed vegetables thawed.

I use new potatoes because they keep their shape better than floury potatoes. Any good all-purpose potato would work.

HOW TO MAKE 

COTTAGE PIE WITH POTATO COBBLES

1. Spray a large nonstick pan with some cooking spray. Add the beef and scramble fry, cooking until it is no longer pink and any liquid is totally evaporated.
2. Add the knob of butter and continue to cook, until it begins to turn golden brown in places. Add the leek, onion, garlic, and herbs.
3. Cover and cook over low heat until the vegetables are wilted. Sprinkle with the flour, stirring to mix it in well and then stir in the beef stock, bay leaf, tomato ketchup, and Worcestershire sauce.
4. Bring to the boil, then reduce the heat to a simmer and cook for 15 to 20 minutes until nice and thick.
5. Taste and adjust seasoning as necessary. Pour into the bottom of a shallow casserole dish, removing the bay leaf and discarding. Top with the cooked vegetables.
6. Place the potatoes into a pot of boiling lightly salted water to cover. Cook until crispy tender, about 3 to 4 minutes. Drain well.
7. Preheat the oven to 18-*C/350*F/ gas mark 4.
8. Lay the potato slices over top of the meat and vegetables in the casserole. Brush with a bit of melted butter. Season with some salt and black pepper.
9. Sprinkle the cheese over top and then bake in the heated oven for 35 to 40 minutes until the filling is nicely bubbling and the potatoes are lightly browned and cheese melted.

 

 

A FEW OTHER

GROUND BEEF RECIPES TO ENJOY

TINA'S BURGERS - My friend Tina makes the best burgers.  A meaty hamburger patty in a bun on top of fried onions and topped with plenty of cheese, crisp bacon, a fried egg, lettuce and tomato. If you can eat one of these by yourself, then that is saying something.  These are fabulously hearty and incredibly tasty!!

SPAGHETTI BOLOGNESE - This is an excellent, from scratch Bolognese sauce. This recipe that I am showing you today is the result of probably thirty or so years of my trial and testing of what worked for me and what didn't. The secret is to brown the meat, onions and garlic off and then add the wine and allow it to almost evaporate until adding the remaining ingredients.  This really concentrates the essence of the wine into the flavor of the sauce and makes for a really delicious result.  

Pin this recipe to your Main Dish or Traditional Recipe boards on Pinterest and remember to FOLLOW ME on Pinterest, Facebook, or Instagram! 

That way you can be assured that you are always up to date with fresh content as soon as I post it. You can also sign up to receive a weekly newsletter from Grow. Thank you! 

Yield: Serves 4

Author: Marie Rayner

Cottage Pie with Potato Cobbles

Prep time: 30 MinCook time: 40 MinTotal time: 1 H & 10 M

This may be the most delicious Cottage Pie you've ever eaten and I don't make that claim lightly!

Ingredients

For the meat filling:

• 500g of extra lean ground beef (1 1/4 pounds)
• olive oil spray
• a knob of butter
• 1 large leek, split, washed and thinly sliced
• 1 small onion, peeled and minced
• 1 clove garlic, peeled and minced
• 1 tsp mixed dried herbs (thyme, summer savoury, marjoram)
• 1 bay leaf
• 2 dessert spoonful's of tomato ketchup
• a good splash of worchestershire sauce
• fine sea salt and freshly ground black pepper to taste
• 2 TBS plain flour
• 500ml of beef stock (2 cups)
• 2 cups of cooked cubed vegetables (carrots, swede, peas, beans etc.)

For the potato cobbles:

• 8 medium new potatoes, washed, unpeeled and cut into thick slices (about 1/3 inch)
• a bit of melted butter
• a handful of grated strong cheddar cheese
• fine sea salt and freshly ground black pepper to taste

Instructions

1. Spray a large nonstick pan with some cooking spray. Add the beef and scramble fry, cooking until it is no longer pink and any liquid is totally evaporated.
2. Add the knob of butter and continue to cook, until it begins to turn golden brown in places. Add the leek, onion, garlic, and herbs.
3. Cover and cook over low heat until the vegetables are wilted. Sprinkle with the flour, stirring to mix it in well and then stir in the beef stock, bay leaf, tomato ketchup, and Worcestershire sauce.
4. Bring to the boil, then reduce the heat to a simmer and cook for 15 to 20 minutes until nice and thick.
5. Taste and adjust seasoning as necessary. Pour into the bottom of a shallow casserole dish, removing the bay leaf and discarding. Top with the cooked vegetables.
6. Place the potatoes into a pot of boiling lightly salted water to cover. Cook until crispy tender, about 3 to 4 minutes. Drain well.
7. Preheat the oven to 18-*C/350*F/ gas mark 4.
8. Lay the potato slices over top of the meat and vegetables in the casserole. Brush with a bit of melted butter. Season with some salt and black pepper.
9. Sprinkle the cheese over top and then bake in the heated oven for 35 to 40 minutes until the filling is nicely bubbling and the potatoes are lightly browned and cheese melted.

Did you make this recipe?

Tag @marierayner5530 on instagram and hashtag it #TheEnglishKitchen

This content, written and photography, is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at mariealicejoan at aol dot com. 

 Thanks for visiting! Do come again!! 

 If you like what you see here, why not consider signing up for my newsletter and/or subscribing/following me on Grow. You can also bookmark my recipes via the Grow platform. Check out the heart on the right-hand side of the screen.

How to Make Vanilla Glazed Spice Loaf (Step-by-Step Recipe)

  

Something really wonderful happens in the autumn when all of the leaves start to change and the temperatures start to drop.  This is when my heart starts to crave the flavor and scent of warm baking spices.  Cinnamon, cloves, ginger, ground cardamom, freshly grated nutmeg.

These are the cozy, snuggle spices and there is no better way to highlight them than by baking a delicious cake or loaf.  This Vanilla Glazed Spice Loaf Cake recipe is one of the best ways to use them!

Not only does it go together very quickly and easily, but it is a loaf that smells heavenly, just like autumn should smell, when it is baking.

 

This time I chose to bake my loaf in my fluted loaf pan, which gave a really pretty finish to the cake. It's not totally necessary to use a pan like this. A plain loaf tin works just as well. I was just being fancy and to be honest I don't use this loaf pan often enough! It does create a pretty loaf.

This loaf is more like a cake than it is a quick bread. It goes together like a cake, and has a texture somewhere in between a quick bread and a cake when it is done. It is dense and moist and, dare I say it  . . .  incredibly delicious!  Don't skip the glaze. It really adds to the pleasure of eating this cake. The cake itself isn't overly sweet, so that sweet vanilla glaze helps to balance out all of the spice nicely.

This is the kind of loaf cake that you will want to nibble on and enjoy along with a hot drink, lap blanket, and a cozy autumn read. It is a very cozy, comforting and delicious bake. Your house will smell amazing while it is in the oven. Trust me on this. Prepare to fall in love.

INGREDIENTS NEEDED

TO MAKE

VANILLA GLAZED SPICE LOAF

You will need a 9 X 5 X 3-inch loaf tin. Decorative or not. 

For the cake:

• 3/4 cup (150g) soft dark brown sugar
• 2 large eggs
• 1 cup (240ml) buttermilk
• 1/2 cup (120ml) light olive or canola oil (Not extra virgin olive oil)
• 2 tsp ground cinnamon
• 1 tsp ground ginger
• 1/2 tsp ground cardamom
• 1/4 tsp ground cloves
• 1/4 tsp freshly grated nutmeg
• 1 tsp vanilla extract
• 1/2 tsp salt
• 1 1/2 tsp baking powder
• 1 1/4 cups (160g) all-purpose plain flour

For the glaze:

• 1/2 cup (65g) icing sugar
• 1 TBS milk (or more as needed)
• 1/2 tsp vanilla paste or extract
• pinch of salt

 

You can use regular soft light brown sugar, but I love the rich molasses flavor of the dark. In the U.K. I would definitely use Muscovado sugar.

You can make your own buttermilk substitution very easily in one of two ways.

• One - Whisk together 1 TBS of lemon juice or white vinegar plus 1 cup (240ml) whole milk. Leave to clabber for five minutes.
• Two - Whisk together equal parts of full fat plain yogurt (or sour cream) and whole milk to give you the full measure of buttermilk required. Leave to clabber for five minutes.

I don't recommend using self-rising flour for this recipe as the amount of baking powder would be off. 

 

HOW TO MAKE

VANILLA GLAZED SPICE LOAF

This is a very simple cake to make and bake, requiring minimal effort.

1. Preheat your oven to 350*F/180*C/gas mark 4. Butter your loaf pan really well. If it is not nonstick, line with some baking paper, leaving an overhang for lifting out. (If you are using a decorative loaf tin you will not be able to line it with paper so make sure it is well greased.)
2. Whisk the brown sugar and eggs together for about a minute and then whisk in the buttermilk, oil, all of the spices and the salt. (Whisk together until smooth and emulsified.)
3. Whisk the flour and baking powder together to mix well. Add to the wet ingredients, whisking the dry in until they are well combined and smooth. (You will want the batter to be smooth and lump free.)
4. Pour into the prepared pan, smoothing over the top. Lightly bang on the counter to remove any air bubbles.
5. Bake in the preheated oven for 45 to 55 minutes until risen, golden and a toothpick inserted in the center comes out clean.
6. Tip out of the pan onto a wire rack to cool completely.
7. Whisk all of the glaze ingredients together until smooth and lump free, adding only enough milk to give you a glaze that is thick but will drip off a spoon. (It should be thick and yet thin enough to drop from a spoon easily.)
8. Spoon the glaze over the top of the cake and leave to set before serving.
9. Store any leftovers in an airtight container. This will keep for 4 to 5 days and will freeze beautifully without the glaze.

 

HINTS & TIPS

FOR BAKING SUCCESS

• Measure your ingredients accurately. For dry this means spooning them into a dry cup measure using a spoon and leveling them off with a straight edge. For wet this means using a dedicated wet ingredients measuring cup.
• I like to have all of my ingredients at room temperature before I start. This ensures an even bake. In order to do this, I will take everything out of the refrigerator about half an hour before I begin.
• You will want everything mixed together smoothly but not overmixed. Overmixing will toughen the batter.
• Make sure the loaf has completely cooled before applying the glaze.  A hot cake means the glaze will either soak completely into the cake or slide off altogether.

 

FREQUENTLY ASKED QUESTIONS

DO I NEED TO BAKE THIS IN A LOAF PAN?

Not at all. It can also be baked in an 8-inch square pan or a 9-inch round cake tin.

 

For an 8-inch square pan, mix as per the recipe and spread in an 8-inch pan. Bake for 30 to 40 minutes. Double the glaze ingredients.

For a 9-inch round cake tin, mix as per the recipe and spread in the cake tin. Bake for 30 - 40 minutes. Double the glaze ingredients.

CAN THIS LOAF BE FROZEN?

It sure can be frozen! Do not glaze. Wrap tightly in plastic cling film and then pop into a zip lock baggie. It will keep for up to three months.

HOW DO I STORE THIS LOAF?

You can store it at room temperature in a dedicated cake tin, or wrapped in cling film at room temperature.

HOW LONG WILL THIS LOAF KEEP?

It will keep for four to five days, properly stored.

  

A FEW OTHER

SPICE CAKES TO FALL IN LOVE WITH

Do you love spice cakes as much as I do?  They just scream autumn to me. Here are a few other favorites!

SPICE CAKE WITH A SPICY MOCHA FROSTING - I love snack cakes, and this is one of the best. Not only is it one of my favorite spice cakes, but it has a ribbon of cream cheese filling running through the middle of it. It is a delicious nut studded spice cake with a fabulous old fashioned mocha icing. Prepare to fall in love!

APPLESAUCE SPICE CAKE - Moist and deliciously spiced, this is an 8-inch square snack cake, loaded with plenty of warm baking spice flavor.  An easy to make buttermilk cake. That and the applesauce ensure that this is a cake that always turns out moist, dense and delicious.  It is frosted with an optional brown sugar frosting!

 

  

Pin this recipe to your Dessert, Cake, Loaf or Autumn Food boards on Pinterest and remember to FOLLOW ME on Pinterest, Facebook, or Instagram! 

That way you can be assured that you are always up to date with fresh content as soon as I post it. You can also sign up to receive a weekly newsletter from Grow. Thank you! 

Yield: One 9 X 5 X3 inch loaf

Author: Marie Rayner

Vanilla Glazed Spice Loaf

Prep time: 10 MinCook time: 55 MinTotal time: 1 H & 5 M

Nothing says autumn more like a delicious and moist cake spiced with all of the warm baking spices. This is a lovely cake with a sweet vanilla glaze. Perfect to enjoy with a hot drink, a glass of milk, or as a dessert.

Ingredients

For the cake:

• 3/4 cup (150g) soft dark brown sugar
• 2 large eggs
• 1 cup (240ml) buttermilk
• 1/2 cup (120ml) light olive or canola oil (Not extra virgin olive oil)
• 2 tsp ground cinnamon
• 1 tsp ground ginger
• 1/2 tsp ground cardamom
• 1/4 tsp ground cloves
• 1/4 tsp freshly grated nutmeg
• 1 tsp vanilla extract
• 1/2 tsp salt
• 1 1/2 tsp baking powder
• 1 1/4 cups (160g) all-purpose plain flour

For the glaze:

• 1/2 cup (65g) icing sugar
• 1 TBS milk (or more as needed)
• 1/2 tsp vanilla paste or extract
• pinch of salt

Instructions

1. Preheat your oven to 350*F/180*C/gas mark 4. Butter your loaf pan really well. If it is not nonstick, line with some baking paper, leaving an overhang for lifting out.
2. Whisk the brown sugar and eggs together for about a minute and then whisk in the buttermilk, oil, all of the spices and the salt. Whisk together until smooth and emulsified.
3. Whisk the flour and baking powder together to mix well. Add to the wet ingredients, whisking the dry in until they are well combined and smooth.
4. Pour into the prepared pan, smoothing over the top. Lightly bang on the counter to remove any air bubbles.
5. Bake in the preheated oven for 45 to 55 minutes until risen, golden and a toothpick inserted in the center comes out clean.
6. Tip out of the pan onto a wire rack to cool completely.
7. Whisk all of the glaze ingredients together until smooth and lump free, adding only enough milk to give you a glaze that is thick but will drip off a spoon.
8. Spoon the glaze over the top of the cake and leave to set before serving.
9. Store any leftovers in an airtight container. This will keep for 4 to 5 days and will freeze beautifully without the glaze.

Did you make this recipe?

Tag @marierayner5530 on instagram and hashtag it #TheEnglishKitchen

This content, written and photography, is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at mariealicejoan at aol dot com.

 

Thanks for visiting! Do come again!!  

 If you like what you see here, why not consider signing up for my newsletter and/or subscribing/following me on Grow. You can also bookmark my recipes via the Grow platform. Check out the heart on the right-hand side of the screen.

How to Make Middle Eastern Lamb Koftas (Step-by-Step Recipe)

 

 
I have never been to the Middle East, but I do have a great love for Middle Eastern Foods.  This started when I was living and working down in Kent. My boss's daughter regularly brought food with her from Ottolenghi when she came down on the weekends. Ottolenghi was a Middle Eastern Restaurant in London.  The food and its flavors were always very impressive. I found myself buying his first cookbook, simply entitled Ottolenghi so that I could enjoy some of this food at home.

I further fell in love with it when I was treated to a meal out at Comptoir Libanais. This was a Middle Eastern Restaurant in Ellesmere Port. It was quite simply lovely!

The recipe I am sharing with you today is for a simple Lamb Kofta. They are juicy, herby and loaded with fresh Middle Eastern flavors!

 

What you have here is tender ground lamb, blended with fresh herbs, onion, garlic and a mix of warm spices. Shaped and then baked to juicy perfection in tiny oblong shapes.  Traditionally they would be shaped around wooden or metal skewers and cooked over a grill. They might even be served in warmed pita breads with salad and a garlic sauce.

I made do with what I had to hand, with delicious results.

These were served simply with some couscous, roasted vegetables and a simple and easy to make houmous sauce.  I sprinkled a bit of feta over top as I had some which needed using up.  Altogether this was a brilliant combination that we both fell in love with.

 

INGREDIENTS NEEDED

TO MAKE MIDDLE EASTERN LAMB KOFTAS

There is nothing really complicated about this dish.  Trust me on this. Simple ingredients put together to maximize flavors and eating pleasure.

• 1/2-pound (227g) ground lamb
• 1/2 small onion, peeled and grated on the large holes of a box grater
• 1 fat clove garlic, peeled and finely minced
• 1 TBS plain, full fat yogurt
• 2 TBS chopped fresh parsley
• 2 TBS chopped fresh coriander (cilantro)
• 1/2 tsp ground cumin
• 1/2 tsp ground coriander
• 1/4 tsp allspice
• 1/4 tsp paprika
• pinch of cayenne pepper
• salt and white pepper to taste
• feta cheese crumbles to sprinkle

For the houmous sauce:

• 6 TBS prepared houmous
• 1 1/2 TBS tahini
• 3 TBS full fat mayonnaise
• 1 clove of garlic, peeled and grated
• 2 tsp water
• salt and black pepper to taste

 

If you are not a fan of lamb feel free to use another ground meat. Ground lamb is readily available at my local grocery store.

I used a white onion.  The coarse holes on a box grater grate this perfectly. Make sure you catch all of the juices as well as there is a lot of flavor in them.

You can grate the garlic if you want it to be finer.

If you don't have fresh herbs you can use dried.  They have a more pronounced concentrated flavor so only use half as much. I prefer fresh herbs if I can get them.

I used plain prepared houmous to make the sauce. Tahini, which is sesame paste, can be found in the international aisle. 

I grate the garlic for the sauce so that nobody ends up biting down on a chunk of garlic. Raw garlic can be very strong.

 

HOW TO MAKE

MIDDLE EASTERN LAMB KOFTAS

These go together very easily and quickly.  This makes for a very simple meal. 

1. Whisk all of the ingredients for the houmous sauce together in a small bowl. Set aside. (This can be done a day ahead if you wish. Cover and refrigerate.)
2. Preheat the oven to 400*F/200*C/ gas mark 6. Line a medium baking sheet with some baking paper. Set aside.
3. Crumble the lamb into a bowl. Add the yogurt, grated onion, minced garlic, parsley, coriander and all of the spices.
4. Lightly mix together until well combined. 
5. Divide into six and shape into ovals. Place onto the baking sheet. (Try not to be too forceful in compacting it so that the mixture stays light.)
6. Roast for 10 to 12 minutes until golden brown and cooked through. 160*F/71*C on a meat thermometer.
7. Serve hot with couscous and the tahini humous sauce. Sprinkle feta cheese crumbles over top. I added some roasted veggies, but rice and flatbreads also go as would a nice salad on the side.

 

WHAT TO SERVE

WITH MIDDLE EASTER LAMB KOFTAS

On this occasion I served them with a delicious humous tahini sauce, feta crumbles, couscous and some roasted carrots and zucchini. 

Basmati rice goes well, as does toasted pita bread.  A fresh chopped salad with cucumber, tomato, onion and parsley also goes very well. Try using a zesty lemon dressing on the salad.

Garlic yogurt also tastes good with this.  You can add roasted potatoes or a Mediterranean grain bowl for the heartier eater.

 

FREQUENTLY

ASKED QUESTIONS

DO I NEED TO USE LAMB?

Not at all. Feel free to use beef, turkey or chicken. The cook times will differ slightly, however.  Also, turkey and chicken tend to dry out if cooked too long so bear that in mine.

DO I NEED TO COOK THIS IN THE OVEN?

You can also cook this on a hot grill, either gas or electric. In this case I would wrap the meat around a skewer for easy turning so that it cooks evenly.

CAN THIS RECIPE BE DOUBLED TO MAKE MORE SERVINGS?

Absolutely!  

CAN THIS BE FROZEN?

Yes. Simply pop into an airtight freezer container.  It can be kept frozen for up to three months.

HOW DO I REHEAT ANY LEFTOVERS?

Reheat gently in a skillet over medium heat. Adding a splash of water will help to keep them moist.

 

A FEW OTHER

MIDDLE EASTERN DISHES

TO ENJOY

I came to really enjoy Middle Eastern Food when I lived in the U.K. Here are a few favorite and delicious dishes that I learned to make at home.

BAKED SPICED KIBBEE - A delicious middle eastern spiced meat dish, typically served as an appetizer. You can shape it into small shapes or just bake it in a square pan like I have on this occasion. Scored before baking it very easily separates into small diamonds. We like to enjoy it as a main course.

TAGINE OF CHICKEN WITH APRICOTS & MINT - Traditionally this would be cooked in a clay pot called a tagine.  Failing that a good casserole with a lid works just fine! This is a fruity and delicious Moroccan spiced chicken stew loaded with lovely flavors and textures.  Dried Apricots and mint really add some delicious flavors. Fabulous served with rice or couscous.

  

 Pin this recipe to your Main Dish, Lamb, or Middle Eastern Food boards on Pinterest and remember to FOLLOW ME on Pinterest, Facebook, or Instagram! 

That way you can be assured that you are always up to date with fresh content as soon as I post it. You can also sign up to receive a weekly newsletter from Grow. Thank you! 

Yield: Serves 2

Author: Marie Rayner

Lamb Koftas

Prep time: 13 MinCook time: 11 MinTotal time: 24 Min

Middle Eastern Lamb Patties, not too spicy and well flavored. Normally served on skewers, but for this small batch recipe I have chosen to make smallish patties instead. Serve with Couscous and veggies.

Ingredients

• 1/2 pound (227g) ground lamb
• 1/2 small onion, peeled and grated on the large holes of a box grater
• 1 fat clove garlic, peeled and finely minced
• 1 TBS plain, full fat yogurt
• 2 TBS chopped fresh parsley
• 2 TBS chopped fresh coriander (cilantro)
• 1/2 tsp ground cumin
• 1/2 tsp ground coriander
• 1/4 tsp allspice
• 1/4 tsp paprika
• pinch of cayenne pepper
• salt and white pepper to taste
• feta cheese crumbles to sprinkle

For the houmous sauce:

• 6 TBS prepared houmous
• 1 1/2 TBS tahini
• 3 TBS full fat mayonnaise
• 1 clove of garlic, peeled and grated
• 2 tsp water
• salt and black pepper to taste

Instructions

1. Whisk all of the ingredients for the houmous sauce together in a small bowl. Set aside.
2. Preheat the oven to 400*F/200*C/ gas mark 6. Line a medium baking sheet with some baking paper. Set aside.
3. Crumble the lamb into a bowl. Add the yogurt, grated onion, minced garlic, parsley, coriander and all of the spices.
4. Lightly mix together until well combined.
5. Divide into six and shape into ovals. Place onto the baking sheet.
6. Roast for 10 to 12 minutes until golden brown and cooked through. 160*F/71*C on a meat thermometer.
7. Serve hot with couscous and the tahini humous sauce. Sprinkle feta cheese crumbles over top. I added some roasted veggies, but rice and flatbreads also go as would a nice salad on the side.

Did you make this recipe?

Tag @marierayner5530 on instagram and hashtag it #TheEnglishKitchen 

This content, written and photography, is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at mariealicejoan at aol dot com. 

 Thanks for visiting! Do come again!! 

 If you like what you see here, why not consider signing up for my newsletter and/or subscribing/following me on Grow. You can also bookmark my recipes via the Grow platform. Check out the heart on the right-hand side of the screen.