Lamb Koftas

Lamb Koftas

SERVES 2

TAKES up to an 1 HOUR

Description

For Easter 2023 we challenged recipe developer and food photographer James Strawbridge (@jgstrawbridge) to develop 4 recipes using - in our humble opinion - undervalued lamb cuts as their star ingredient. These fragrant lamb koftas use our lamb mince made with small pieces of tender lamb that are too small to sell after having been trimmed while preparing tidy tied lamb roasts supplemented with juicy lamb shoulder.

We hope this recipe will encourage you to join our ongoing quest to reduce waste and balance the carcass for more sustainable farming and butchery practices that truly value the whole animal from nose to tail. 

Photography by James Strawbridge

Method

1. Mix the minced lamb by hand in a large bowl with all your other ingredients until evenly incorporated. Season and then take a very small amount of the mix and fry it off in a frying pan to taste. Add more salt if required and then form into koftas on skewers.

2. Divide the meat into 4 sausage shapes around a skewer ready to grill. Rosemary skewers provide an extra bit of flavour and are good fun to try. Grill your koftas for 12-15 mins turning occasionally.

3. While the koftas are cooking warm your flatbreads and pickle your cucumber and fennel in one small bowl and the radish and red onion in another. For quick hot pickles simply toss the veg in a sweetened vinegar solution that you bring to the boil and then pour over the thinly sliced vegetables. Season the pickles with a pinch of salt.

4. When the koftas are ready plate them up on the flatbreads with a dollop of houmous, a handful of the drained pickles, some salad and a pinch of za’atar or dukkah. This dish also works really well with Greek yogurt, sliced chillies and crumbled feta.

Ingredients

For the koftas:

• 500g minced lamb
• 1 shallot, finely diced
• 1 clove of garlic, crushed
• Zest and juice of 1 lemon
• 1 red chilli, deseeded and finely chopped
• 1 tbsp sour cherries
• 1 tsp Lebanese seven spice
• 1 tsp cumin seeds
• 1 tsp finely chopped thyme
• 1 tsp finely chopped mint
• Sea salt to season
• 1 tbsp olive oil
• Rosemary skewers [optional]

 

To serve:

• 2 flatbreads
• ½ cucumber, thinly sliced
• ½ fennel, thinly sliced
• 4-6 radish, thinly sliced
• 1 red onion, thinly sliced
• 125ml cider vinegar
• 1 tbsp caster sugar
• Salad leaves
• 2 tbsp Houmous
• Pinch of za’atar