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Summer is definitely here and while the sun is shining why not eat outdoors? Having any meal with the sun on our backs always seems to taste better, maybe it is the novelty of it for us. I have two recipes here which are easy to make, perfect to share with your family or if you are planning to have a few friends over. Both the Lamb Koftas and Ham Hock salad will make any summer meal unforgettable. For all our upcoming classes and more delicious recipes check out our website www.dinglecookeryschool.com

Pitta Bread filled with Lamb Koftas and Mint Yogurt

Ingredients

FOR THE LAMB KOFTAS

• 500g lamb mince

• 1 onion finely diced

• 1 clove of garlic crushed

• 2 tsp. cumin toasted and ground

• 1 tsp. chili flakes

• ½ tsp. nutmeg grated

• 1 egg

• small bunch of flat leaf parsley finely chopped

• small bunch of mint leaves finely chopped

• salt and pepper

• ½ lemon juiced

FOR THE YOGURT

• 1 garlic crushed

• handful of mint leaves chopped finely

• 200ml natural yogurt

• ½ lemon juiced

• To serve

• 1 pitta bread per person

• some pickled red onion or other pickles

• handful of salad leaves

Method

FOR THE KOFTAS

1. Add a little oil to a pan over medium heat, then add the onions and pinch of salt. Let this cook for about 5 minutes. Add the garlic and cook for a further 3 minutes. Place this a bowl and add in the spices. Once this has cooled add this to the lamb mince along with an egg. Add the chopped herbs, salt, pepper and lemon juice, mix this really well. To check if the seasoning is to your liking, place a pan on over medium to high heat, add a little oil then add a small bit of the mixture. Cook it for about 5 minutes. Taste it, and adjust the seasoning to the mixture if needed.

2.Take some of the mixture and roll it into a small oval shaped ball and place this on a tray. Repeat until all of the mixture is gone. If you have time cover the tray with cling film and leave in the fridge overnight.

To Cook

Place a pan on over medium to high heat, once hot add a little oil then add the lamb koftas to the pan, try not to over crowd the pan. Cook them for about 5-8 minutes depending on the size of them. Make sure they are cooked through but don’t leave them on the pan to cook as they will dry out.

For The Mint Yogurt

1. In a bowl mix the garlic, mint, yogurt and lemon juice, add a little slat if needed.

2. Place the flatbread in an oven at 180º C for about five minutes before serving. TO SERVE

Add some salad leaves to the warm flat bread, then some pickles, some lamb koftas and then generously drizzle some mint yogurt over, you can serve it as it is or roll it up to form a kebab.