Lamb Rosemary Koftas Food

LAMB AND ROSEMARY KOFTAS

Steps:

• You can either cook these on the BBQ or use a griddle pan
• In a large bowl, mix together the mince, spices and garlic
• Season and shape into balls and flatten slightly
• Wrap each kofta around a short rosemary sprig, with the stalk sticking out at one end, to avoid burning the end leaves you can cover the tips with foil
• Brush the koftas with a little oil and place on a baking tray
• Grill, griddle or BBQ for 10 mins or until cooked through, turning once.
• Eat the koftas from the rosemary stalks or pull out the stalks before serving.
• Serve with the pita, raita, lemon wedges, thinly sliced cucumber (I used a potato peeler to get the long thin strips) and mango chutney

LAMB KOFTAS

Steps:

• Mix together all the ingredients until well blended. Divide into eight balls, then roll each ball on a board with a cupped hand to turn them into ovals. Thread onto four metal skewers and brush with oil.
• To cook on a griddle: heat the pan until you can feel a good heat rising and cook for 3-4 mins each side. Don't turn until they are well sealed or the meat will stick to the grill or pan.
• Season if you want, and set aside. Serve the koftas with yogurt and spiced flat breads.

ROSEMARY ROASTED LAMB

Steps:

• Preheat oven to 425°. In a small bowl, combine the oil, garlic, salt and rosemary; rub over lamb. Cover and refrigerate overnight. Place lamb, fat side up, on a rack in a shallow roasting pan., Bake, uncovered, 20 minutes. Reduce heat to 350°; bake 1-3/4 to 2-1/4 hours longer or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), basting occasionally with pan juices. Let stand 15 minutes before slicing.