Lamb Koftas with Grilled Nectarines and Tahini Dressing

Some people get weird about combining sweet and savoury, but give this a chance, it really works. Grilling nectarines/peaches amplifies the flavour and along with tender juicy lamb they’re just perfect. The tahini dressing brings the whole thing together. I like to serve it with some bulgar wheat and salad, but it’s also delicious wrapped in a flatbread for lunch.

Serves 4

Ingredients

4 Nectarines (cut into quarters)

For the kofta

400 Grams Minced Lamb

1 Egg

1 Tsp Dried mint

1 Tsp Salt

For the Dressing

3 Tbsp Olive oil

1 Tbsp Tahini

1 Tbsp Cider vinegar

Salt and pepper to taste

Method

  1. Mix the lamb, mint, egg, and salt together with your hands. Form into torpedo ships about 6cm long. Put on a plate or tray and chill for 30 minutes
  2. Preheat your oven to 200 degrees, and then bake for 20 minutes
  3. Preheat a grill pan and add the nectarines. Cook for 2 minutes on each side or until char marks appear
  4. Mix olive oil, tahini, and vinegar together and season to taste
  5. When the lamb is cooked, plate up with the nectarines and drizzle with the dressing.

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