We’ve got summer al fresco dining all wrapped up with our oregano and lemon kofte. Delicious barbequed, this recipe works equally well pan fried or grilled thanks to the pungent, smokey flavours of Taygetus oregano.
The smokey, floral tones of Daphnis and Chloe’s Oregano Taygetus make perfect bedfellows with the warm spices, sweet pine nuts and fragrant lemon in these easy-to-make lamb kofte.
1 red onion
500g good quality lamb mince
1 tsp Maldon salt
Good grind of black pepper
1 tsp of ground cinnamon
A few grates of whole nutmeg
25g pine nuts
1 large, unwaxed lemon
4 Tbsp Daphnis & Chloe Taygetus Oregano leaves
Kebab sticks or disposable wooden chopsticks (optional)
Step by Step
1.Top, tail and peel the red onion and mince in a food processor— hand chopping strong onions is an onerous job and the results from a short blast under the blade of a processor are perfect for these Mediterranean inspired meatballs.
2.In a large bowl mix the lamb, salt, pepper, cinnamon and nutmeg. Chop the pine nuts coarsely and add to the meat mixture along with the finely grated zest of the lemon, adding a squeeze of the juice.
3.Press the buds of oregano between your fingers to separate the leaves from the stalks. Mix in four tablespoons or there abouts of dried oregano along with the minced onion to the kofte mixture.
4.Roughly divide your mixture into eight equal portions and with lightly oiled hands roll each eighth into a sausage shape. Insert the stick (if you’re using them) and gently flatten into a lozenge.
5.Allow the kofte to rest in a fridge for half an hour before barbecuing, pan frying or grilling until golden brown on the outside. Serve on flatbread with minted yoghurt, Harissa, a squeeze of lemon and fresh salad leaves.