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Lamb Koftas with Labneh, Sherry Glaze and Garlic Pancakes
Recipe by Brent Draper
These succulent lamb koftas, served on a bed of creamy labneh and garlic oil sauce and topped with a parsley and sugar snap pea vinaigrette is the perfect Sunday BBQ meal.
- Steps
- Ingredients
Ingredients
Roasted Garlic
Sherry Glaze
Lamb Koftas
Roasted Garlic Pancake
Parsley and Sugar Snap Pea Vinaigrette
Garlic Olive Oil
To taste
To serve
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Steps
- Prepare coals for hibachi if using. Preheat oven to 180oC.
- For the Roasted Garlic, wrap the bulb in a sheet of foil and bake until cloves are tender, about 40 minutes. Set aside 1 clove for the Garlic Olive Oil and place the remaining cloves into a bowl and mash to a paste for the pancakes. Set aside.
- For the Sherry Glaze, place sherry into a small saucepan and simmer over medium heat to the consistency becomes of runny honey. Remove from the heat and set aside.
- For the Lamb Kofta, trim fat from lamb saddle and bacon and set aside.
- Dice 450g trimmed lamb and place into a bowl. Dice 300g combined lamb and bacon fat and add to the meat. Add parsley and garlic then pass through an electric mincer fitted with a coarse mincing attachment into a bowl.
- In a small frypan, toast fenugreek seeds and grind to a powder.
- Add 1 ½ teaspoons fenugreek powder to mince mixture and season well with salt and pepper. Mix by hand until well combined.
- Divide mince into 4 equal portions and roll into firm logs. Push skewers through the centre of each kofta.
- When ready to serve, cook skewers over a hibachi or in a large frypan, basting with Sherry Glaze, until cooked through, about 5-7 minutes. Remove from heat and set aside.
- For the Roasted Garlic Pancake, place flour and salt into a bowl. Add boiling water and oil and mix until a dough forms. Set aside to rest for 5 minutes.
- Knead for 4-5 minutes and divide into 4 portions. Roll each portion into 3 mm thick rounds.
- Smear roasted garlic paste (approximately the equivalent of 1-2 cloves) over the lower quarter of each round. Roll the dough away from you into a log, then roll into a coil. Cover with a clean tea towel and rest for 10 minutes.
- Place a large frypan over medium high heat pan. Roll out coils of dough until 3mm thick.
- Drizzle oil in the hot pan. Add a round of dough and cook for 2 minutes on each side until golden flaky bubbles appear. Remove from the pan and set aside. Cover with a clean tea towel to keep warm. Wipe out pan with paper towel and cook remaining rounds of dough.
- For the Parsley and Sugar Snap Pea Vinaigrette, bring a small saucepan of salted water to the boil and prepare a bowl of iced water.
- Add the peas and cook for one minute. Using a slotted spoon, remove peas and transfer to iced water to cool.
- Once cool, drain well and slice thinly. Place into a bowl and add parsley, vinegar and oil. Season with salt, to taste.
- For the Garlic Olive Oil, place olive oil into a small saucepan. Add clove of roasted garlic and place over low heat. Press the garlic with a spoon and heat for 5 minutes. Remove from the heat and set aside to infuse for 10 minutes. Pour through a fine sieve and set aside.
- To serve, place labneh into a bowl and mix with a spoon until smooth. Spoon onto serving plates and spread into a circle and create a well. Spoon some garlic oil inside. Add 2 koftas to each plate and drizzle with sherry glaze. Add some parsley and pea vinaigrette. Serve with pancakes and extra sherry glaze on the side.
