Lamb kofte with pea tab­bouleh and gar­lic yo­ghurt SERVES 4

Gourmet Traveller (Australia) - - Quick Meals -

Lamb, pea and mint are a per­fect com­bi­na­tion for spring. We’ve given this dish a Le­banese (and gluten-free) twist.

Olive oil, for driz­zling

250 gm Greek-style yo­ghurt

1 small gar­lic clove, crushed Co­rian­der cress, su­mac (op­tional) and lemon wedges, to serve LAMB KOFTE 500 gm coarsely minced lamb

1 small Span­ish onion, finely grated

2 gar­lic cloves, crushed

2 tsp ba­harat (see note)

¼ tsp ground chilli

¼ tsp ground all­spice PEA TAB­BOULEH 500 gm frozen peas

2 Le­banese cu­cum­bers, seeded and coarsely chopped

1 cup (loosely packed) mint, finely chopped

1 cup (loosely packed) flat-leaf pars­ley, finely chopped

3 spring onions, thinly sliced

60 ml (¼ cup) ex­tra-vir­gin olive oil

1½ tbsp lemon juice

1 small gar­lic clove, crushed Finely grated rind of 1 lemon Pinch of ground chilli

1 For kofte, heat a bar­be­cue or char-grill pan to medium-high heat. Com­bine lamb, onion, gar­lic and spices in a bowl and sea­son gen­er­ously to taste. Knead un­til mix­ture comes to­gether and is slightly sticky (1-2 min­utes). Di­vide into 12 balls and thread onto metal skew­ers.

2 For pea tab­bouleh, cover peas with boil­ing wa­ter in a bowl, then strain and pulse in a food pro­ces­sor un­til coarsely crushed. Com­bine in a bowl with cu­cum­ber, herbs and spring onion. Whisk olive oil, lemon juice, gar­lic, lemon rind and chilli in a bowl to com­bine and sea­son to taste. Add to salad just be­fore serv­ing, toss­ing lightly to com­bine.

3 Driz­zle kofte with oil and grill, turn­ing oc­ca­sion­ally, un­til browned and just cooked through (5-6min­utes). Rest for 5 min­utes.

4 Com­bine yo­ghurt and gar­lic in a small bowl, sea­son to taste and driz­zle with olive oil. Scat­ter kofte scat­tered with co­rian­der cress and su­mac, and serve with pea tab­bouleh, yo­ghurt and lemon wedges.

Note Ba­harat, a Mid­dle East­ern spice mix, is avail­able from Her­bie’s Spices (her­ or Mid­dle East­ern del­i­catessens.

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