0:20 Prep | 0:05 Cook | 4 Servings | Capable cooks
Super Food Ideas
Juicy kofta tastes terrific wrapped in Lebanese bread with salad and a dollop of hommus.
4 lamb leg chops
1/4 cup pine nuts
1/2 small brown onion, chopped
1 teaspoon ground cumin
1 teaspoon ground coriander
1 garlic clove, crushed
1 tablespoon chopped fresh coriander leaves
1 tablespoon olive oil
Lebanese bread, hommus and salad leaves, to serve
Remove fat and bone from chops. Roughly chop meat. Process lamb, pine nuts, onion, cumin, ground coriander, garlic and coriander leaves until almost smooth. Shape heaped tablespoons of lamb mixture into twenty, 6cm-long logs.
Heat oil in a frying pan over medium heat. Cook lamb in batches, turning, for 5 minutes or until browned and cooked through.
Serve lamb kofta with bread, hommus and salad leaves.