Lamb koftas are great for relaxed dinners or BBQs and the green sauce, made with parsley, gives the spiced lamb an extra zing.
If you don't have skewers, you can form the koftas into meatballs or even use the kofta mixture to make meatballs for other recipes.
- Place all the lamb kofta ingredients in a large bowl and mix together with your hands. Squeeze everything together so that it combines well.
- Weigh the mixture and divide by 12 to work out how much each kofta should weigh. This is much easier than trying to guess how much to put on each skewer. Weigh out enough mixture for one kofta, take a skewer and form the meat around it. It should be sausage-shaped and approximately 12-cm long. Repeat until you have 12 koftas.
- Heat the oven to 200C, Gas 6. Place 6 koftas on each baking tray - it will be easier to fit them on if you alternate the direction they are facing when you put them on the tray. Roast in the oven for 15-20 mins, turning once halfway through.
- Meanwhile, make the green sauce by combining all the ingredients in a bowl and seasoning to taste. You may also wish to add more dijon mustard depending on your preference.
- Serve the koftas with couscous or a fresh spring green salad.
- For the lamb koftas:
- 800g lamb mince
- 2tsp ground cumin
- 3tsp ground coriander
- 1 onion, very finely chopped
- 1tsp ground cinnamon
- 4 garlic cloves, crushed
- 1/2tsp salt
- 1/2tsp pepper
- For the green sauce:
- zest and juice 1 lemon
- 20g bunch of parsley, finely chopped
- 4 anchovies, finely chopped
- 1tbsp capers, chopped
- 125ml olive oil
- 1tsp Dijon mustard
- You will need:
- 12 skewers, soaked in water for 20 mins if wooden; and 2 baking trays, lightly greased
Grill these on the BBQ!
These are great for cooking on a BBQ. Just watch your fingers on the hot skewers.
After leaving university with a BSc in Food from the University of Birmingham, Samuel embarked on a career in teaching; he taught cookery to teenagers at secondary school level. At the weekends, he worked as a sous chef and assisted on food photography shoots during the holidays.
After 8 years as a teacher, he decided to concentrate fully on food writing. Nearly 15 years after he began his professional food career, his work has featured in national and international publications including Waitrose Food, Australian Delicious, and the LAD Bible Group. Samuel was also a nutritional consultant for BBC’s Eat Well for Less. Throughout his career he has specialised in recipe writing and he still loves to teach people how to cook (although he’s not quite as patient as he used to be!).
After travelling Europe searching for the best coffee shops, he landed the perfect role working across woman&home, Woman’s Weekly, Country Homes & Interiors, Livingetc, Homes & Gardens and GoodtoKnow. Along with the Test Kitchen team, he produces recipes and looks after the content for these magazines and websites and others in the Future portfolio.
Away from Future, Samuel is also Co-Vice Chair of the Guild of Food Writers and a Trustee of 91 Ways CIC. He can usually be found binge-watching TV shows, wandering a museum or escaping the city for greener and sunnier climates. He also dreams of buying a run-down Italian villa and turning it into a cookery school in the sun.
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