450g minced lamb
100g raw onion grated on a grater
1 clove of garlic, peeled and grated on a micro plane
2 tablespoons of chopped hyssop or 2 pinches of zatar
1 red chilli, medium hot, finely chopped
1 dessert spoon of date syrup
Salt and pepper
Olive oil for frying
Grated zest of 1-2 lemons
A tasty main course of Lamb Koftas and Rocket Salad with Buttermilk Dressing, Roast Hazelnuts and Cumin and Chilli Oil.
Mix all of the ingredients for the koftas together.
Fry a tiny piece in a frying pan to check the flavour and adjust the seasoning accordingly.
Form into little balls, the size of a large grape and store on a parchment paper lined tray in the fridge.
They can of course be made bigger into burger or sausage shapes.
To cook, heat a little olive oil in a heavy frying or grill pan and cook the koftas turning regularly until they feel slightly firm to the touch.
Transfer to a hot serving dish and sprinkle with very finely grated lemon zest.
Serve these strewn over a salad of purslane leaves with a yoghurt dressing.