Lamb & Rosemary Kofta
ROSEMARY | MINT
Delicious, Australian lamb with rosemary and mint saving the day.
Using Rosemary as the kofta stick infuses the lamb with rosemary oils and flavours.
INGREDIENTS
500g lamb mince
2 garlic, minced
2 tbsp pine nuts, toasted, chopped
2 tbsp mint, chopped
¼ tbs cumin, ground
1, lemon rind
10 rosemary sticks,
8-10cm long
5 tbsp yogurt
pinch of paprika
lemon wedges (lemon)
METHOD
Step one. In a mixing bowl mix minced garlic, crushed pinenuts, mint, cumin and lemon rind, place in the fridge for 5 minutes to chill and set.
Step two. Soak Rosemary sticks in water for 20 minutes.
Step three. Mould lamb over rosemary stick leaving the stem uncovered to use as a handle.
Step four. BBQ or bake your kofta's until cooked throughout (10 minutes).
Step five. Serve on a plate or board with greek yogurt, a sprinkle of paprika, lemon and some toasted pine nuts.