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    Tapenade Lamb Patties with Feta

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    Tapenade Lamb Patties with Feta

    The punchy flavours in the tapenade work well with the sweetness of the lamb, while the feta cheese lends a Greek feel to this recipe. The patties are layered with the feta cheese, cucumber and tomatoes to make a complete dish.

    • Preparation time: 10 minutes
    • Cooking time: 6 minutes
    • Total time: 16 minutes 20 minutes

    Serves: 4


    • 500g pack ground lamb
    • 4 tbsp Waitrose Kalamata Olive and Anchovy Tapenade
    • 3 tbsp extra virgin olive oil
    • 100g feta cheese, thinly sliced
    • 2 large vine tomatoes, thinly sliced
    • ¼ cucumber, thinly sliced
    • Freshly ground black pepper


    1. Mix together the ground lamb and tapenade, until they are thoroughly combined. Divide the mixture into four, and shape into patties. Make each patty about 1cm thick.
    2. Heat 2 tsp of the oil in a large frying pan. Add the patties and fry for 2-3 minutes each side, or until they are thoroughly cooked, the juices run clear and there is no pink meat remaining.
    3. Arrange the patties in stacks, layered with the feta cheese, tomatoes and cucumber. Drizzle with the remaining olive oil and add a good grinding of black pepper. Serve with warm pitta bread, thick Greek yogurt and Waitrose Solo Rocket.

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    Cook's tips

    These patties can be cooked on the barbecue. Cook for 4-5 minutes each side, or until thoroughly cooked.


    Average user rating

    5 stars