These blue cheese lamb kofte’s are a real crowd pleaser.
- Combine the lamb, onion, mint, cumin, garlic and salt and pepper in a large bowl.
- Stir until well combined.
- Divide mixture into 8 equal portions and roll each portion into a ball.
- Flatten each ball and place a 1cm x 2cm piece of Colston Basset in the middle.
- Close the lamb mixture around the blue cheese and seal tightly. You end up with an oblong shaped kofta. Thread onto skewers.
- Play on a tray, cover with plastic wrap and chill in the fridge for 15 minutes. This helps it stick together when you cook it.
- Preheat a barbeque plate or grill to medium high. Lightly spray skewers with olive oil.
- Cook on grill, turning to brown evenly, for 5 minutes or until cooked through.
- Arrange kofte on a plate with cauliflower rice, parsnip chips and pear and parsnip chutney
To see more of Joanne’s recipes, check out her blog, Second Helping.
