Lamb Koftes on Rosemary
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Lamb Koftes on Rosemary
Photography by Yvonne Duivenvoorden
This recipe makes 4 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 267267 cal |
| pro | 25 g25g pro |
| total fat | 18 g18g total fat |
| sat. fat | 5 g5g sat. fat |
| carb | 5 g5g carb |
| fibre | 2 g2g fibre |
| chol | 102 mg102mg chol |
| sodium | 476 mg476mg sodium |
| potassium | 454 mg454mg potassium |
| % RDI: | - |
| calcium | 66 calcium |
| iron | 2828 iron |
| vit A | 55 vit A |
| vit C | 88 vit C |
| folate | 2020 folate |
Serve with thick plain yogurt and grilled pitas for a delicious meal.
Ingredients
- 4 branches fresh rosemary 4 branches fresh rosemary
- 1 tbsp coriander seeds 1 tbsp coriander seeds
- 2 tsp cumin seeds 2 tsp cumin seeds
- 1/4 cup pine nuts 1/4 cup pine nuts
- 1/2 cup chopped fresh mint 1/2 cup chopped fresh mint
- 2 tsp grated lemon zest 2 tsp grated lemon zest
- 4 tsp lemon juice 4 tsp lemon juice
- 2 cloves garlic , minced2 cloves garlic, minced
- 1/2 tsp salt 1/2 tsp salt
- 1/2 tsp pepper 1/2 tsp pepper
- 1 egg , whisked1 egg, whisked
- 1 lb ground lamb 1 lb ground lamb
Preparation
In dish, soak rosemary in cold water for 30 minutes; remove and set aside.
Meanwhile, in skillet, toast coriander and cumin seeds over medium heat until fragrant, about 1 minute. Transfer to mortar and pestle or spice grinder; crush until fine. Tip into large bowl.
In same skillet, toast pine nuts over medium heat until golden, about 2 minutes. Transfer to mortar and pestle or spice grinder and lightly crush; add to bowl.
Stir in mint, lemon zest, lemon juice, garlic, salt, pepper and egg; mix in lamb. Divide into 8 portions; shape 2 around each rosemary branch, pressing to form two 4-inch (10 cm) sausage-shaped ovals. Refrigerate for 30 minutes.
Place on greased grill over medium-high heat; close lid and grill, turning once, until digital rapid-read thermometer inserted into a few reads 160°F (71°C), 12 to 15 minutes.
Meanwhile, in skillet, toast coriander and cumin seeds over medium heat until fragrant, about 1 minute. Transfer to mortar and pestle or spice grinder; crush until fine. Tip into large bowl.
In same skillet, toast pine nuts over medium heat until golden, about 2 minutes. Transfer to mortar and pestle or spice grinder and lightly crush; add to bowl.
Stir in mint, lemon zest, lemon juice, garlic, salt, pepper and egg; mix in lamb. Divide into 8 portions; shape 2 around each rosemary branch, pressing to form two 4-inch (10 cm) sausage-shaped ovals. Refrigerate for 30 minutes.
Place on greased grill over medium-high heat; close lid and grill, turning once, until digital rapid-read thermometer inserted into a few reads 160°F (71°C), 12 to 15 minutes.
Source : Canadian Living Magazine: June 2011
- Keywords : Dinner; Middle Eastern; Father's Day; Grill/Barbecue; Coriander; Cumin; Pine Nuts; Garlic; Lamb; 300 calories;
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