Laura Romeo - Weber Grill Expert
Lamb Koftas with Hummus and Pomegranate Molasses
People
Serves 3 to 4
Prep Time
20 min.
Barbecue Time
10 min.
- People
- Serves 3 to 4
- Prep Time
- 20 min.
- Barbecue Time
- 10 min.
the Ingredients
Kofta
- 500 grams lamb mince
- ½ brown onion, finely diced
- 20 fresh mint leaves, finely chopped, plus extra to garnish
- 1 tablespoon pine nuts, toasted
- 3 garlic cloves, crushed
- 1½ teaspoon sea salt
- 1 teaspoon freshly ground black pepper
- 1 teaspoon dried chilli flakes
- 1 teaspoon ground cumin
- ½ teaspoon ground cinnamon
- 200 grams hummus, to serve
- Fresh mint leaves
- 2 tablespoons pomegranate molasses, to serve
Instructions
- 01 In a medium bowl combine all of the kofta ingredients. Shape into 10 portions. If desired, cover with plastic wrap and refrigerate for up to 24 hours.
- 02 Prepare the barbecue for direct cooking over medium-high heat (200° to 260°C).
- 03 Grill the koftas over direct medium-high heat, with the lid closed, until golden and cooked through, about 10 minutes, turning once.
- 04 Spread the hummus onto serving plates. Top with the koftas, garnish with mint leaves, and finish with a drizzle of pomegranate molasses.
the Ingredients
Kofta
- 500 grams lamb mince
- ½ brown onion, finely diced
- 20 fresh mint leaves, finely chopped, plus extra to garnish
- 1 tablespoon pine nuts, toasted
- 3 garlic cloves, crushed
- 1½ teaspoon sea salt
- 1 teaspoon freshly ground black pepper
- 1 teaspoon dried chilli flakes
- 1 teaspoon ground cumin
- ½ teaspoon ground cinnamon
- 200 grams hummus, to serve
- Fresh mint leaves
- 2 tablespoons pomegranate molasses, to serve
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