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Lamb Mince and Roasted Red Pepper Dip

Lamb Mince and Roasted Red Pepper Dip

Eleanor Craig
A delightful fusion of Mediterranean spices and Middle Eastern charm, this Lamb Mince and Roasted Red Pepper Dip is an ode to flavors that dance on your palate. Traditionally inspired by the mezzes of the Mediterranean, this dish combines savory lamb with the smokiness of roasted red peppers for an unforgettable culinary experience.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course Appetizer
Cuisine Mediterranean
Servings 4 servings
Calories 460 kcal

Ingredients
 
 

  • Tasty minced meat isolated on white background500 grams ground lamb (minced lamb) - preferably grass-fed for better flavor
  • Red pepper3 large red pepper (red capsicum)
  • Glass bowl of olive oil isolated on white background2 tablespoons olive oil - extra virgin
  • ground cumin1 teaspoon cumin - freshly ground
  • Sweet pepper red paprika powder in wooden bowl over white1 teaspoon smoked paprika
  • Ripe yellow onion on a white background1 small onion - finely chopped
  • garlic2 cloves garlic - minced
  • Fresh lemon juice, Juice of squeezed lemons with pulp in wooden bowl1 tablespoon lemon juice - freshly squeezed
  • wooden bowl of salt½ teaspoon salt - to taste
  • Ground black pepper pile, paths, top¼ teaspoon ground black pepper - freshly ground
  • parsley on white background1 tablespoon parsley - fresh, chopped, for garnish

Instructions
 

  • Preheat your oven to 220°C (428°F). Place the red bell peppers on a baking sheet and roast for 25 minutes until their skins blister and char. Rotate every 8-10 minutes to ensure even roasting.
  • Once roasted, transfer the peppers to a bowl and cover with plastic wrap. Let them cool for 10 minutes. This will make peeling easier.
  • While the peppers cool, heat olive oil in a large skillet over medium heat. Add the onions and sauté until translucent, approximately 5 minutes.
  • Add garlic, cumin, and smoked paprika to the onions and cook for another two minutes until fragrant.
  • Increase the heat to high and add the lamb mince. Cook, stirring regularly, until browned and cooked through, about 7-10 minutes. Season with salt and black pepper, then set aside to cool slightly.
  • Peel the cooled peppers and remove the seeds. Place them in a food processor along with the lemon juice and a touch of salt. Blend until smooth.
  • Gently fold the lamb mix into the pureed red peppers. Adjust seasoning if necessary.
  • Transfer the dip to a serving bowl. Garnish with freshly chopped parsley for a touch of color and freshness.

Notes

For quicker preparation, roast and peel the peppers a day in advance. You can also enhance the smokiness by adding a pinch of chipotle chili powder.

Nutrition

Calories: 460kcalCarbohydrates: 10gProtein: 22gFat: 37gSaturated Fat: 14gPolyunsaturated Fat: 3gMonounsaturated Fat: 17gCholesterol: 91mgSodium: 372mgPotassium: 600mgFiber: 3gSugar: 6gVitamin A: 4189IUVitamin C: 162mgCalcium: 44mgIron: 3mg
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