lamb koftas (Final)

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

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Lamb Koftas

A tasty main course of Lamb Koftas and Rocket Salad with Buttermilk Dressing, Roast Hazelnuts and Cumin and Chilli Oil.

To Cook

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 immediately.

Here's how to cook...
Serving Suggestions

Serve these strewn over a salad of purslane leaves with a yoghurt dressing.

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