Serves 2
Ingredients
½ Tsp garlic salt
½ Tsp pepper
½ Lemon juice (s)
1Tsp Ras-El-Hanout
1Tsp Parsley
1 Egg
6 Shallots, finely chopped (s)
250g Tesco lean lamb mince (8.75/2=4.375 syns per person)
Method
Combine all the ingredients, in a glass bowl, mix together with your hands until it’s a smooth mixture with no air pockets.
Line a small cake tin with greaseproof paper, allowing enough to cover over.
Preheat the oven to 180C, Place on the middle shelf of the oven. Cook for 30 mins, covered, and then remove from the oven.
Remove from the greaseproof paper, dispose of the grease that has drained out of the meat, place on a wired rack inside a tin & cook for 10 mins, remove & turn over, return to the oven for a further 10 mins, remove from the oven, If you have a meat probe, check that the probe reads at least 160C when pushed into the centre of the loaf, if so cover in tinfoil & allow to rest for 10 mins. Slice as fine as you can & serve.
