Minty Lamb Kofta with Beetroot Hummus Recipe

1
Make the kofta. Mix the lamb mince in a bowl with the spices, lemon, ketchup, mint and garlic until really well combined. Season lightly with salt and pepper. Form the mixture in to golf ball-sized balls then arrange on a large baking tray lined with baking paper. Cover with cling film and freeze until needed.
2
Take the kofta out of the freezer in the morning you’re going to cook them. Once thawed, drizzle with olive oil and bake in a 180C oven for 15-20 minutes, until the outside is browned and the centre is cooked and juicy.
3
While the lamb cooks, make the hummus. Put the chick peas and beetroot in a food processor and pulse until they start to break down. Add the garlic clove, lemon zest and juice, tahini and cumin. Continue to pulse until the mixture starts to come together and turns a beautiful shade of pink. Slowly stream in the olive oil and ice-cold water until the hummus is smooth.
4
To serve, make a big swoosh of beetroot hummus on a large platter. Arrange the lamb kofta on top and serve with the flatbreads, cucumber and tomato, and lemon wedges.
5
Top tip: these lamb koftas are the star of the show and go well with everything from roasted sweet potatoes to couscous and rice. We also like to cook them and pack them in to lunchboxes with hummus.

Minty lamb kofta with beetroot hummus