Lamb Koftas with Hummus and Pomegranate Molasses
Preparation & Cooking Time:
Serves:
Ingredients
- Thanks to Weber Australia for this one.
- 500g lamb mince
- ½ brown onion, finely diced
- 3 garlic cloves, crushed
- 1 teaspoon dried chilli flakes
- 1 tablespoon pine nuts, toasted
- 1 teaspoon ground cumin
- ½ teaspoon ground cinnamon
- 1 ½ teaspoon sea salt
- 1 teaspoon freshly ground black pepper
- 20 fresh mint leaves, finely chopped, plus extra to garnish
- 200g hummus, to serve
- 2 tablespoons pomegranate molasses, to serve
Method
Step 1Prepare the barbecue for direct cooking over medium-high heat(200°C to 260°C).
Step 2In a medium bowl, combine the lamb mince, brown onion, garlic, chilli flakes, pine nuts, cumin, cinnamon, salt, pepper and mint leaves. Shape into 10 portions. If required, cover with plastic wrap and refrigerate for up to 24 hours.
Step 3Place the lamb koftas onto the cooking grill, close the lid and grill the lamb koftas over direct medium-high heat for 10 minutes, turning once, or until golden and cooked through.
Step 4Spread the hummus onto serving plates. Top with the koftas, garnish with mint leaves and finish with a drizzle of pomegranate molasses.