Lamb kofte with coriander pine nut relish

Ingredients:
For the koftes:
450g lean minced lamb
1 medium onion, peeled and finely chopped
2 tbsp ground coriander
1 tbsp sesame seeds
2 tbsp finely chopped fresh coriander
Zest and juice of 1 lemon
1 tsp salt
Freshly ground black pepper

For the relish:
5 tbsp pine nuts
4 tbsp extra virgin olive oil
5 tbsp fresh coriander
Zest of 1 lemon
1 clove garlic, peeled and finely chopped
Wedges of lemon, to garnish

Method

• If using wooden skewers soak them in cold water for at least 30 minutes.
• Place the lamb, onion, ground coriander, sesame seeds, fresh coriander, lemon zest and juice and salt and pepper in a food processor. Whizz until combined.
• With wet hands, divide the mixture between 20 skewers. Roll into ovals, threading one oval onto each skewer.
• Refrigerate covered, for 30 minutes for the flavours to infuse.
• Toast the pine nuts in a dry frying pan until golden. Keep an eye on them as they can burn fast.
• Transfer to a food processor.
• Whizz the oil, coriander, garlic and zest in a food processor and season to taste.
• Pre-heat the grill to its highest setting or cook on a BBQ, grill pan or roast for approximately 15 minutes in the oven at 200ºC until cooked through.
• Serve on a platter with the relish and with lemon wedges.

jewishcookery