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Lamb kefte salad with labne
Lamb kefte salad with labne
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Prep Time:
60 minutes
Cook Time:
15 minutes
Total Time:
75 minutes
Savory lamb meatballs atop fresh greens.
Ingredients:
  • 500g (2 cups) Greek Style Yoghurt
  • 1.20 gm sea salt flakes
  • 75g (1/2 cup) pistachio kernels
  • 500g boneless lamb shoulder, trimmed, chopped
  • 70g (1 cup) fresh breadcrumbs
  • 1 egg
  • 2.50 gm ground cinnamon
  • 36.40 gm extra virgin olive oil
  • 42.00 gm lemon juice
  • 5.90 gm Dijon mustard
  • Light olive oil, to deep fry
  • 750.00 ml watercress sprigs
  • 250g frozen broad beans, blanched, peeled
  • 165.00 ml chopped fresh mint leaves
Instructions:
  • For creamy labne, mix the yoghurt with salt. Set up a sieve lined with 2 layers of muslin over a bowl. Pour in the yoghurt and refrigerate overnight to strain.
  • In a food processor, finely chop pistachios. Transfer to a bowl. Next, mince the lamb in the processor. Add pistachios, breadcrumbs, egg, cinnamon, and seasonings. Process until well combined. Shape mixture into 16 balls, each a tablespoonful. Arrange on a lined tray, cover, and refrigerate for 30 minutes before cooking.
  • In a jug, mix together extra virgin olive oil, juice, and mustard, then set aside. In a wok, heat light olive oil until it reaches 160°C over medium heat. Cook the lamb kefte in two batches for 6 minutes or until cooked through. Remove and place on a tray lined with paper towel.
  • Tear the labne into pieces and place it on plates along with watercress, broad beans, mint, and kefte. Drizzle with dressing and season to taste.

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