Name: Lamb kofta with roast garlic and lemon yoghurt
Prep time: 50 min
Cook time: 8 min
Total time: 58 min
Yield: 1
Cuisine: lebanese
Ingredients: 8 garlic cloves; 200g plain natural yoghurt; 125.00 ml chopped fresh coriander; 1 tsp finely grated lemon rind; 21.00 gm lemon juice; 700g lean lamb mince; 4 green onions, finely chopped; 5.00 gm ground cumin; 2 tsp ground coriander; olive oil cooking spray; lemon wedges, to serve

Lamb kofta with roast garlic and lemon yoghurt

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Prep Time:
50 minutes

Cook Time:
8 minutes

Total Time:
58 minutes

Ingredients:

8 garlic cloves
200g plain natural yoghurt
125.00 ml chopped fresh coriander
1 tsp finely grated lemon rind
21.00 gm lemon juice
700g lean lamb mince
4 green onions, finely chopped
5.00 gm ground cumin
2 tsp ground coriander
olive oil cooking spray
lemon wedges, to serve

Instructions:

Preheat oven to 200°C. Wrap 7 garlic cloves in foil and bake for 30 minutes until soft. Remove from oven, let cool for 10 minutes, then squeeze garlic from skins into a food processor. Discard skins. Add yoghurt, fresh coriander, lemon rind, and juice. Process until smooth, season with salt, and transfer to a bowl.
Peel and crush one more garlic clove. Combine lamb, onion, cumin, ground coriander, garlic, and a pinch of salt in a bowl. Mix well with your hands, then shape into eight ovals and thread onto skewers. Chill in the fridge for 15 minutes before grilling.
Heat up your barbecue plate or chargrill over a medium-high flame. Give your skewers a light spray of oil. Grill for 3 to 4 minutes, turning occasionally, until they are fully cooked.
Present the koftas elegantly on a platter and accompany them with a delightful yoghurt mixture and fresh lemon wedges.

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