Fast Recipes

Lamb kofte with pea tabbouleh and garlic yoghurt

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

By Max Adey
  • Serves 4
  • 20 mins preparation
  • 10 mins cooking
Lamb kofte with pea tabbouleh and garlic yoghurt

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

Ingredients

  • 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 mint, finely chopped (loosely packed)
  • 1 cup flat-leaf parsley, finely chopped (loosely packed)
  • 3 spring onions, thinly sliced
  • 60 ml extra-virgin olive oil (¼ cup)
  • 1½ tbsp lemon juice
  • 1 small garlic clove, crushed
  • Finely grated rind of 1 lemon
  • Pinch of ground chilli

Method

  • 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 with coriander cress and sumac, and serve with pea tabbouleh, yoghurt and lemon wedges.

Notes

Baharat, a Middle Eastern spice mix, is available from Herbie's Spices (herbies.com.au) or Middle Eastern delicatessens.