Preparation time
less than 30 mins
Cooking time
30 mins to 1 hour
Serves
Serves 4
By Tonia Buxton
From Saturday Kitchen
Ingredients
For the lamb koftas
- 500g/1lb 2oz lean lamb mince
- 50g/1¾oz sweet potato, grated
- 50g/1¾oz fresh breadcrumbs
- 50g/1¾oz Greek-style plain yoghurt
- 2 garlic cloves, crushed
- 2 tsp ground coriander
- 1 tsp ground cumin
- 2 tbsp finely chopped fresh coriander
- 2 tbsp finely chopped fresh mint
- 1 bunch flatleaf parsley, finely chopped
- olive oil, for greasing
- sea salt and freshly ground black pepper
For the tahini dip
- 200g/7oz Greek-style plain yoghurt
- 3 tbsp tahini
- 2 lemons, juice only
- 4 garlic cloves, crushed
- ¼ tsp hot chilli powder
- 1 tsp sea salt
- 8 crisp Little Gem leaves
- 1 tsp fresh mint, finely chopped
- 1 tsp fresh coriander, finely chopped
- 1 tsp flatleaf parsley, finely chopped
Method
Preheat the oven to 180C/160C Fan/Gas 4.
For the koftas, mix all the ingredients up to and including the parsley together and season with salt and pepper. Shape the mixture into 16 ovals.
Lightly grease a baking tray with the oil. Arrange the koftas on the tray and bake for 30–35 minutes, turning after 20 minutes.
For the tahini dip, mix all the ingredients together in a bowl. Stir in 3–6 tablespoons water if you prefer a looser dip.
To serve, place two lettuce leaves on each of four plate, top with four koftas, drizzle with the tahini dip and sprinkle with the herbs. Roll up the leaves and enjoy.