Honey-Glazed Lamb Koftas
with Tomato-Radish Salad & Herby Dressing
Turn the flavour up a notch with these honey-glazed lamb koftas, a refreshing salad and herby dressing. Every bite is sure to take you to your happy place.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
250 g
Lamb Mince
1 packet
Dill & Parsley Mayonnaise
(Contains: Eggs;)
2
Garlic
1 packet
Flaked Almonds
1 packet
Fine Breadcrumbs
1
Tomato
1
Cucumber
2
Red Radish
1 packet
Spinach & Rocket Mix
1 sachet
Middle Eastern seasoning
Utensils
Cooking Steps
• Finely chop garlic. Thinly slice radish. Cut tomato into wedges. Slice cucumber into half moons. • In a medium bowl, combine lamb mince, ras el hanout, garlic, fine breadcrumbs (see ingredients), egg and the salt. • Using damp hands, roll the lamb mixture into koftas about 8cm long and 2.5cm thick (3 per person). Transfer to a plate.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook koftas, turning, for 6-8 minutes, or until browned all over and the koftas are cooked through. • Add the honey to the pan and turn the koftas to coat.
• In a small bowl, combine dill & parsley mayonnaise and a splash of water. Set aside. • In a second medium bowl, combine radish, tomato, cucumber and salad leaves. Add a drizzle of the red wine vinegar and olive oil. Season and toss to combine.
• Divide tomato-radish salad between bowls. Top with honey-glazed lamb koftas. • Sprinkle with flaked almonds. Drizzle with the herby dressing to serve. Enjoy!
