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Lamb & Rosemary Kofta

Delicious, Australian lamb with rosemary and mint saving the day.

Using Rosemary as the kofta stick infuses the lamb with rosemary oils and flavours.

A cooking instructions infographic showing three steps: 'Prep' with a knife icon, 10 minutes; 'Cook' with a flame icon, 10 minutes; 'Serves' with a person icon, 6 servings.
Skillet with grilled meatloaf slices topped with white sauce, garnished with mint leaves, sunflower seeds, lemon wedges, and sprigs of herbs.

INGREDIENT List

500g lamb mince

2 garlic, minced

2 tbsp pine nuts, toasted, chopped

2 tbsp mint, chopped

¼ tbs cumin, ground

1, lemon rind

10 rosemary sticks,

8-10cm long

5 tbsp yogurt

pinch of paprika

lemon wedges (lemon)

METHOD

  1. In a mixing bowl mix minced garlic, crushed pinenuts, mint, cumin and lemon rind, place in the fridge for 5 minutes to chill and set.

  2. Soak Rosemary sticks in water for 20 minutes.

  3. Mould lamb over rosemary stick leaving the stem uncovered to use as a handle.

  4. BBQ or bake your kofta's until cooked throughout (10 minutes) .

  5. Serve on a plate or board with greek yogurt, a sprinkle of paprika, lemon and some toasted pine nuts.

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