Tangy Grilled Lamb Patties Crowned In Goat Cheese With Garlicky Zucchini Skewers
This is one of my signature meals. Scrumptious grilled lamb patties drizzled in a rich tangy sauce and finished with a creamy texture of goat cheese medallions. Add garlicky
zucchini skewers to complete a fabulous meal!
Recipe: Prep: 1 hour Serves 8
8 ground lamb patties (lamb is best from New Zealand)
5 organic zucchinis - cut into about 1/2 inch rounds
2-3 tbsp. grape seed oil - expeller pressed
8-10 wooden skewer sticks ( sit in water for 30 minutes before using)
Patty sauce: 1/2 cup organic coconut sugar
1/4 cup organic soy sauce
1/2 cup organic balsamic vinegar
1 tsp. organic garlic - minced
1 tsp. lemon pepper
1 tsp. ground coriander
1/2 tsp. thyme
Zucchini marinade: 6 tbsp. organic butter
3/4 tsp. organic garlic - minced
1/2 tsp. Himalayan salt
1/8 tsp. lemon pepper
Whisk all the sauce ingredients together in a small sauce pot and simmer
for about 15 - 20 minutes. It will reduce a little and thicken.
Skewer the zucchinis. Brush oil on both sides of them.
Heat marinade in small sauce pot until the butter is melted and all is
whisked together. Let sit.
Prep grill. Put the lamb patties on one side of the grill first. Grill for
about 7-8 minutes and then flip them. Add the zucchini to the other side
of the grill.
After about 5-6 minutes, then add some of the sauce on each patty and then a medallion of cheese. Grill for about 2-3 minutes longer.
Flip the zucchini. Take lamb patties off and let rest.
Note: I grill the lamb patties to be about medium well.
Cook the zucchini about 7-8 minutes more and then remove from grill and brush marinade on both sides and plate.
Add the lamb patty and drizzle a little more sauce on top. Enjoy!
