Harissa Lamb Mince with Feta and Eggplant Waffles

We love finding new ways to use your Leelands lamb cuts. This recipe from Donna Hay turns mince on toast on its head by adding harissa and serving it with savoury waffles. Serves 4

Ingredients

• 1 tablespoon extra virgin olive oil
• 500gm lamb mince
• 1 tablespoon harissa paste
• 2 tablespoons tomato paste
• sea salt and cracked black pepper
• 1 cup (250ml)chicken stock
• 1 cup (150gm) chargrilled marinated eggplant, chopped
  (available from most supermarket delicatessens)
• 1/3 cup oregano leaves
• 200gm feta, crumbled
• 1x quantity basic waffle batter
• 1 cup flat-leaf parsley leaves, finely chopped

Method

Lamb

Heat the oil in a large non-stick frying pan over high heat. Add the lamb and cook, breaking up any lumps with a wooden spoon, for 6-7 minutes or until golden brown. Add the harissa paste, tomato paste, salt and pepper, and cook, stirring, or 1-2 minutes or until combined. Add the stock and cook for a further 4-5 minutes or until slightly reduced. Set aside and keep warm.

Waffles

While the lamb is cooking, add the eggplant, oregano, and half the feta to the waffle batter and fold to combine.Preheat a lightly greased waffle maker according to manufacturer’s instructions. Cook 3/4 cup (180ml) of the waffle batter for 6-7 minutes or until golden brown and crisp. Repeat with the remaining mixture (makes 4 waffles).

Divide waffles between serving plates and top with the harissa lamb. Sprinkle with the remaining feta, pepper, and the parsley to serve.