Lamb koftas with spicy tahini dip
Lamb koftas served in crunchy lettuce leaves and drizzled with tangy tahini dip create a recipe for success.
For the lamb koftas
For the tahini dip
- 8 crisp Little Gem leaves
- 1 tsp fresh mint, finely chopped
- 1 tsp fresh coriander, finely chopped
- 1 tsp flatleaf parsley, finely chopped
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.