Lamb kofta with beetroot tzatziki
» SERVES 4 » PREP + COOK TIME 40 MINUTES (+ COOLING)
½ cup (35g) fresh breadcrumbs
2 tbsp milk
600g minced lamb
1 tsp ground allspice
⅓ cup fresh oregano leaves, chopped coarsely
100g feta, crumbled
1½ tbsp extra virgin olive oil
¼ cup (70g) Greek-style yoghurt 1 tbsp lemon juice
1 baby cos lettuce, trimmed, leaves separated
1 cup (280g) Greek-style yoghurt 2 tbsp chopped fresh mint
1 clove garlic, crushed
1 tbsp finely grated lemon rind
1 Make the beetroot tzatiki. Peel and grate the beetroot coarsely. Combine with the remaining ingredients in a medium bowl; season to taste.
2 Place the breadcrumbs and milk in a medium bowl; stand for 3 minutes or until the milk is absorbed. Add the lamb, allspice and oregano; season. Using your hands, work the mixture until well combined. Add the feta; mix until combined. Roll heaped tablespoonful measures of lamb mixture into kofta shapes.
3 Heat the oil in a large nonstick frying pan over medium-high heat; cook the kofta, turning occasionally, for 10 minutes or until browned and cooked through.
4 Combine the yoghurt and juice in a small bowl. Serve kofta with lettuce and tzatziki, drizzled with lemon yoghurt.
Thread the kofta shapes onto 15cm wooden or metal skewers, if you like. Cooked or uncooked kofta can be frozen for up to 3 months. Thaw in the fridge.
Edited extract from Pure by Australian Women’s Weekly (Bauer Media Books, $49.99). Available where all good cookbooks are sold.