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Blue Cheese Lamb Kofte

Recipe by Joanne Freehan

Makes: 8 kofte |  Cooking time: 30 minutes plus chilling |  Cooking difficulty: Easy

  • 500 gm lamb mince
  • 100gm Colston Basset
  • 1 Small onion, finely diced
  • 2 tsp Cumin powder
  • 2 tbsp chopped fresh mint
  • 2 garlic cloves, crushed
  • Salt and freshly ground black pepper

These blue cheese lamb kofte’s are a real crowd pleaser.

  1. Combine the lamb, onion, mint, cumin, garlic and salt and pepper in a large bowl.
  2. Stir until well combined.
  3. Divide mixture into 8 equal portions and roll each portion into a ball.
  4. Flatten each ball and place a 1cm x 2cm piece of Colston Basset in the middle.
  5. Close the lamb mixture around the blue cheese and seal tightly. You end up with an oblong shaped kofta. Thread onto skewers.
  6. 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.
  7. Preheat a barbeque plate or grill to medium high. Lightly spray skewers with olive oil.
  8. Cook on grill, turning to brown evenly, for 5 minutes or until cooked through.
  9. 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.

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