Lamb With White Poppy Seeds Food

LAMB KOFTAS

Lamb koftas image

With only five ingredients, these lean meatballs couldn't be any easier to make.

Provided by Good Food team

Time 30m

Number Of Ingredients 6

Ingredients

500g lamb mince
1 tsp ground cumin
2 tsp ground coriander
2 fat garlic cloves, crushed
1 tbsp chopped mint
oil for brushing

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.

Nutrition Facts : Calories 141 calories, Fat 9 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 2 grams carbohydrates, Fiber 1 grams fiber, Protein 13 grams protein, Sodium 0.15 milligram of sodium

LAMB LOLLIPOPS WITH SMASHED MINTY BROAD BEANS

Lamb lollipops with smashed minty broad beans image

These griddled cutlets should be eaten like drumsticks, making this bright, fresh dish ideal for a sharing platter

Provided by Barney Desmazery

Categories Main course

Time 25m

Number Of Ingredients 10

Ingredients

1 garlic clove , crushed
juice ½ lemon , save the other half for the purée
1 small red chilli , finely chopped
small splash of olive oil
12 lamb cutlets , well trimmed and meat flattened out slightly
bread , to serve
300g podded and skinned broad bean (about 1.2kg unpodded)
3 tbsp olive oil
juice of the other ½ lemon
small pack mint leaves, roughly chopped

Steps:

Mix the garlic, lemon, chilli and olive oil together, put the lamb cutlets in a dish and pour over the marinade. Cover and leave to marinate for 1 hr in the fridge, if you have time. Tip the broad beans into a food processor with half the olive oil, plenty of salt and pepper, and the lemon juice. Blitz to a chunky purée, then tip into a saucepan but leave off the heat.
Heat a griddle pan and cook the lamb for 2-3 mins on each side for thinner chops, 3-4 mins on each side for thicker chops. While the chops cook, gently heat the purée. Then stir through the mint and the rest of the olive oil. Check for seasoning. Serve the lamb in a pile with a bowl of the smashed broad beans and plenty of bread to mop up the juices.

Nutrition Facts : Calories 355 calories, Fat 22 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 1 grams sugar, Fiber 7 grams fiber, Protein 31 grams protein, Sodium 0.2 milligram of sodium

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