Chef Nick Sandler's Lamb Kofta - Served in flatbread with tzatziki
Lamb Kofta Recipe with Tzatziki & Flatbread
Created for our collaboration with Borough Wines Chef Nick Sandler put together this simple recipe using our Ras El Hanout butterflied lamb shoulder. Absolutely perfect for date night at home! Serves 4
INGREDIENTS:
The Ethical Butcher's Lamb Kofta
(Minced lamb, potato starch, rice flour, spices, salt, onion powder, herbs, lemon oil)
The Tzatziki
250g full fat Greek yoghurt
1 clove of garlic, grated
1/2 a large cucumber, roughly grated & covered in a teaspoon of salt
30 mint leaves, finely chopped
Juice of half a lemon
A pinch of dried chilli flakes
A tablespoon of olive oil
The Filled Flatbread Fillings
1x pack of Ethical Butcher Lamb Kofta kebabs (x4 150g each)
8 boiled new potatoes, sliced & seasoned with salt, pepper, olive oil & a sprig of chopped rosemary
4 large Dill pickled cucumbers, sliced
100g pickled red cabbage, squeezed
Olive oil
1 red chilli, sliced (to taste)
4 flatbreads, around 26-30cm (10”)
Greaseproof paper to wrap
METHOD:
Prepare tzatziki by squeezing the roughly grated cucumber & discarding the liquid.
Add squeezed cucumber to Greek yoghurt along with the grated garlic, finely chopped mint, lemon juice, red chilli flakes & olive oil
Cook Koftas & new potato slices on a hot grill or BBQ until just cooked, turning frequently, approximately 6 minutes
Heat flatbread on grill for a minute either side
Assemble the kofta wrap by laying the hot flatbread on a rectangular piece of greaseproof paper
Place the cooked kofta on the wrap with the new potatoes, add approx 25g pickled cabbage, pickled cucumber, a generous dollop of tzatziki, fresh red chilli in thin strips & top with more tzatziki when wrapped.