Lamb kefte salad with labne

Recipes / Salads

These delicious lamb meatballs are served on a bed of tasty greens.

Recipe «Lamb kefte salad with labne» presented in category Recipes / Salads, to prepare this dish you will need no more 15 minutes. To make this dish at home by prescription from the author Gomer would need: 500g Tamar Valley Greek Style Yoghurt, 1/2 tsp sea salt flakes, 75g pistachio kernels, 500g boneless lamb shoulder, trimmed, chopped, 70g fresh breadcrumbs , 1 egg, 1 tsp ground cinnamon, 2 tbsp extra virgin olive oil , 2 tbsp lemon juice, 1 tsp Dijon mustard, Light olive oil, to deep fry, 3 cups watercress sprigs, 250g frozen broad beans, blanched, peeled, 2/3 cup chopped fresh mint leaves.

Ingredients:

  • 500g Tamar Valley Greek Style Yoghurt 
  • 1/2 tsp sea salt flakes 
  • 75g pistachio kernels 
  • 500g boneless lamb shoulder, trimmed, chopped 
  • 70g fresh breadcrumbs 
  • 1 egg 
  • 1 tsp ground cinnamon 
  • 2 tbsp extra virgin olive oil 
  • 2 tbsp lemon juice 
  • 1 tsp Dijon mustard 
  • Light olive oil, to deep fry 
  • 3 cups watercress sprigs 
  • 250g frozen broad beans, blanched, peeled 
  • 2/3 cup chopped fresh mint leaves 

Instructions

  1. To make labne, combine the yoghurt and salt. Place a sieve, lined with 2 layers of muslin cloth, over a bowl. Spoon in the yoghurt. Place in the fridge overnight to drain.
  2. Meanwhile, process pistachios in a food processor until finely chopped. Transfer to a bowl. Process lamb until minced. Add pistachio, breadcrumbs, egg and cinnamon. Season. Process until combined. Roll tablespoonfuls of mixture into balls to make 1 Place on a lined tray and cover. Place in fridge for 30 minutes to rest.
  3. Combine extra virgin olive oil, juice and mustard in a jug and set aside. Add light olive oil to a wok to come one-third up the side. Heat to 160°C over medium heat. Cook the lamb kefte, in 2 batches, for 6 minutes or until cooked through. Transfer to a tray lined with paper towel.
  4. Tear labne. Arrange labne, watercress, broad beans, mint and kefte on plates. Drizzle with dressing. Season.