Lambkoftawith
beetrootsaladSERVES 4
35 gm(1/2cup)freshbreadcrumbs
2 tbspmilk
600 gmmincedlamb
1 tspgroundallspice
1/3 cupfreshoreganoleaves,
coarselychopped
100 gmfeta,crumbled
1½ tbspextra-virginoliveoil
350 gm(11/4cups)Greekyoghurt
1 lemon
200 gmbeetroot,coarselygrated
2 tbspchoppedfreshmint
1 garlicclove,crushed
1 babycoslettuce,trimmed,
leaves separated
1 Placebreadcrumbsandmilkina
mediumbowlandstanduntilmilkis
absorbed(3minutes).Addlamb,allspice
andoreganoandseasontotaste.Using
yourhands,workmixtureuntilwell
combined,thenaddfetaandmixuntil
combined.Rollheapedtablespoonfuls
oflambmixtureintokoftashapesand
threadontometalorwoodenskewers.
2 Heatoilina largenon-stickfrying
pan over medium-high heat and cookkofta,turningoccasionally,untilbrowned
andcookedthrough(10minutes).
3 Meanwhile,finelygratetherindfrom
thelemonandjuicethelemon.Combine
70gm(1/4cup)oftheyoghurtandthe
juiceina smallbowlandseasontotaste.
4 Forbeetrootsalad,combinelemon
rind,beetroot,remainingyoghurt,mint
andgarlicina bowlandseasontotaste.
Servekoftawithlettuceandbeetroot,
drizzled with lemon yoghurt.➤GOURMET TRAVELLER 39