Lamb koftas with romesco and garlic yogurt
- November 2013
- Serves 8-10
- Takes 25 minutes to make, 30 minutes to cook
A crowd-pleasing, fun and utterly gratifying dinner of lamb meatballs, soft flatbreads, romesco sauce and garlic yoghurt.
Serve as part of a colourful mezze platter.
- 19.6g (6.9g saturated)
- 20.3g (3.1g sugars)
- 2.1g fibre
- 2 tbsp olive oil, plus extra for drizzling
- 1 onion, very finely chopped
- 2 garlic cloves, crushed
- 400g British lamb mince
- A few sprigs of fresh oregano, leaves stripped
- Small handful of fresh flatleaf parsley, chopped
- 4 large flatbreads
- Sea salt and sweet smoked paprika (pimentón) to serve
For the romesco sauce
- 40g shelled walnuts, finely chopped
- 10g fresh breadcrumbs
- 1 large garlic clove, crushed
- 150g roasted red peppers from a jar, drained
- 2 tsp sweet smoked paprika (pimentón)
- 50ml olive oil
- 100g feta, finely crumbled
- Lemon juice to taste
For the yoghurt sauce
- 300g Greek yogurt
- 2 garlic cloves, crushed
- 3 tbsp finely chopped fresh mint
- Finely grated zest and juice of 1 lemon
- 1 tsp capers, drained, rinsed and roughly chopped
- For the romesco sauce, put all the ingredients, except the olive oil, feta and lemon juice, in a food processor and whizz to a thick paste. With the machine running, trickle in the olive oil to form a glossy sauce. Scoop into a bowl, taste and season well. Stir in the feta and add lemon juice to taste.
- For the yogurt sauce, mix all the ingredients together in a medium bowl and set aside.
- Heat 1 tbsp oil in a frying pan over a low heat and fry the onion for 10 minutes until soft. Add the garlic, cook for a few minutes more, then remove from the heat and tip into a large bowl. Once cool, add the lamb and herbs, then season well. Shape into bite-size oval balls. Set aside.
- In the same pan, heat the remaining 1 tbsp oil over a medium-high heat. Fry the koftas for 10 minutes, turning occasionally until golden and cooked through. Keep warm in a low oven.
- Gently warm the flatbreads in the oven, drizzle with olive oil, then sprinkle with salt and paprika and cut into wedges. Serve with the warm koftas and sauces.
Make the sauces up to 48 hours ahead. Make and shape the koftas and chill, covered in cling film, up to 24 hours ahead, then continue from step 4.
To make further ahead, freeze the shaped koftas on a baking sheet until frozen solid, then store between layers of baking paper in a sealed plastic container. Defrost before cooking.
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