fries, Honey chilli, lamb, zhoug -
Fully Loaded Zhoug Lamb Fries
"These are a proper crowd pleaser!
There are a few components to this recipe, but everything can be made ahead of time, even the day before, to make life easier. Loaded fries are an underrated show-stopper and this dish is sure to wow your family and friends with its mix of textures and flavours. "
Fully Loaded Zhoug Lamb Fries
Kelly Bramill
Rated 5.0 stars by 1 users
Category
Lamb
Servings
4
Prep Time
20 minutes
Cook Time
45 minutes
"These are a proper crowd pleaser!
There are a few components to this recipe, but everything can be made ahead of time, even the day before, to make life easier. Loaded fries are an underrated show-stopper and this dish is sure to wow your family and friends with its mix of textures and flavours. "
Ingredients
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Homemade, deep fried, oven, frozen, wedges. The choices are endless and entirely yours. Just cook as many as you like for a good portion each.
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500g 20% lamb mince
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2 sprigs fresh mint, leaves removed and finely chopped
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25g A&O Zhoug seasoning
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Half a large mango, diced
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4 tbsp mango chutney
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Juice of a lime
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2 heaped tsps A&O Honey Chilli seasoning
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1 large white onion, finely chopped
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2 tbsp ketchup
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Juice of a lime
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A big pinch of cumin
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A few grinds of freshly ground black pepper
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¼ tsp mint sauce
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Salt and a pinch of sugar to taste
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Raita, mixed with more Zhoug seasoning
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Quick pickled red onions
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Fresh coriander
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Finely sliced red chilli
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Crispy onions
Chips
For the lamb patties
For the mango, Honey Chilli and lime sauce
For the onion chutney
Extra topping suggestions
Directions
Mix together all the ingredients for the lamb patties really well by hand. Shape into 4 patties or kofta-shaped cylinders, whatever you like. They’re going to be broken up after grilling anyway and the aim is to get a good surface area for maximum contact with the grill while still maintaining the juiciness of the lamb. Leave to rest in the fridge for an hour before cooking, overnight if possible.
Blitz together all the ingredients for the mango sauce using a food processor or stick blender. Aim for a smooth pourable sauce consistency. I like to put mine in a squeezy bottle so I can get a nice drizzle over the final dish. This can also be made ahead of time for ease.
Mix together all the ingredients for the onion chutney, refrigerate and leave to rest for at least an hour for the flavours to get to know each other.
Set up your BBQ for dual zone cooking. Grill the lamb patties until they’re beautifully browned with a nice crust and the internal temperature reaches 75 degrees C. Dual zone cooking allows you to move the patties away from the direct flame if flare ups become an issue.
Cook your chips and then serve, loading them up with broken up lamb pieces, onion chutney, sauces, pickles, herbs, crispy onions etc. Enjoy!