250g leftover cooked lamb
2 tbsp each of chopped mint and coriander
1 tsp ground coriander
1/2 tsp ground cumin
Salt and pepper
Put the lamb into a food processor and pulse until finely chopped. Add the egg, mint leaves and coriander, a little ground coriander and cumin and season well. Process until finely chopped.
Using wet hands divide the mixture into 8 small balls. Heat the oil in a saucepan and shallow fry the kofta for 2-3 minutes on each side. Drain on kitchen roll before serving with a spoonful of Tzatziki with added chopped fresh mint and a tomato salad with basil or oregano leaves.
Source: Caroline Marson, Love Food Hate Waste
Our tender dry-aged leg of lamb, skilfully boned and rolled for ease of carving. It makes a perfect midweek miniroast or Sunday staple.
This underrated cut is extremely tasty and meltingly tender when you roast it slowly. Try serving with indulgent dauphinoise potatoes and seasonal...