Lamb, pea and mint are a perfect combination for
spring. We've given this dish a Lebanese (and gluten-free)
Olive oil, for drizzling250 gmGreek-style yoghurt1small garlic clove, crushedCoriander cress, sumac (optional) and lemon wedges, to serveLamb kofte500 gmcoarsely minced lamb1small Spanish onion, finely grated2garlic cloves, crushed2 tspbaharat (see note)¼ tspground chilli¼ tspground allspice Pea tabbouleh500 gmfrozen peas2Lebanese cucumbers, seeded and coarsely chopped1 cup (loosely packed)mint, finely chopped1 cup (loosely packed)flat-leaf parsley, finely chopped3spring onions, thinly sliced60 ml (¼ cup)extra-virgin olive oil1½ tbsplemon juice1small garlic clove, crushedFinely grated rind of 1 lemonPinch of ground chilli
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.
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.
Drizzle kofte with oil and grill, turning occasionally, until browned and just cooked through (5-6minutes). Rest for 5 minutes.
Combine yoghurt and garlic in a small bowl, season to taste and drizzle with olive oil. Scatter kofte with coriander cress and sumac, and serve with pea tabbouleh, yoghurt and lemon wedges.