Tender lamb koftas are a fun way to cook lamb on the barbecue.
Ingredients
Serves: 4 - 6 as a starter
Time: 30 minutes
- 700g lamb mince (look for less than 10% fat)
- 4 garlic cloves, minced
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp smoked paprika
- Zest of 1 lemon
- Large handful flat leaf parsley, roughly chopped
- Sea salt
- Freshly ground black pepper
For the mint yoghurt:
- ½ cucumber, roughly peeled and coarsely grated
- Large handful of mint, roughly chopped - reserve some for garnish
- Zest and juice of 1 lemon
- 2-3 tbsp olive oil
- 2 garlic gloves
- 200g low fat Greek yoghurt
- Sea salt to season
To finish:
- 10 little gem lettuce leaves
- 50g feta
- Sprinkle of sumac
Method
For the mint yogurt:
- Start by grating the cucumber into a sieve or colander then sit it over a bowl.
- Add some salt to your cucumber, mix together and give a little squeeze so the water starts to come out, leave aside to drain.
- Mince 2 garlic gloves onto a board, add a pinch of salt and grate over the zest of a lemon before adding a tsp of juice. Mince them all together and set aside.
For the koftas:
- Place the lamb mince in a large bowl and add the garlic, cumin, coriander, paprika, lemon zest, chopped parsley and a good amount of salt and pepper. Mix together thoroughly with your hands. Grab your scales and weigh the mixture into 75g pieces then form each piece into a kofta shape and place on to a tray. Set aside whilst you light your BBQ.
- Set your BBQ up with a direct and indirect side.
- Place the koftas on the direct heat and cook for three minutes each side - then move to the indirect side while you finish your mint yoghurt - if you want to check with a meat thermometer you're looking for an internal temperature of about 70 C.
Back to the mint yoghurt:
- Pour 2-3 tbsp of oil into your lemon and garlic mix.
- Add the drained cucumber, yoghurt, chopped mint and the remainder of the lemon juice. Season well.
- Lay your lettuce cups out on your serving platter and add a little of the mint yoghurt. Place a kofta into each lettuce cup then add a little more yoghurt. Garnish with the feta, some more mint leaves and the sumac.
