Lamb Koftas And Baba Ganoush Recipes

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MUSHROOM-LAMB KOFTA



Mushroom-Lamb Kofta image

This recipe is sponsored by Mushroom Council. These kebabs are traditionally made with ground lamb or beef, and they're loaded with meaty, juicy flavor. In this version, rich oyster mushrooms add even more flavor and juiciness.

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 11

2 tablespoons extra-virgin olive oil, plus more for the grill
6 ounces oyster mushrooms, trimmed and very finely chopped
Kosher salt and freshly ground pepper
1 pound ground lamb (or use beef)
1/4 cup finely chopped fresh parsley
1/2 small onion, grated and squeezed dry
1 clove garlic, finely grated
1 teaspoon ground cumin
1/2 teaspoon ground sumac
1/2 teaspoon dried oregano
Hummus, baba ghanoush, warmed pita, tabbouleh and/or plain yogurt, for serving

Steps:

  • Heat a medium nonstick skillet over medium-high heat. Add the olive oil and heat until shimmering. Add the mushrooms, season with salt and pepper and cook, stirring occasionally, until tender and any liquid released from the mushrooms has cooked off, 4 to 5 minutes. Transfer to a plate and refrigerate until cooled.
  • Soak twelve 6-inch wooden skewers in water (or use metal skewers). Preheat a grill to medium high. Combine the lamb, parsley, onion, garlic, cumin, sumac, oregano, 1 1/2 teaspoons salt and a few grinds of pepper in a medium bowl. Add the cooled mushrooms and mix well with your hands. Divide the mixture into 12 roughly shaped ovals. Press each oval onto a skewer and form into a 1/2-inch-thick rectangular log (about 4 inches long and 1 inch wide) around the skewer. Transfer to a plate or small baking sheet.
  • Brush the grill lightly with olive oil. Grill the skewers, turning once, until the meat is marked and just cooked through, about 2 minutes per side. Serve with hummus, baba ghanoush, pita, tabbouleh and/or yogurt.

ROAST RACK OF LAMB WITH BABA GHANOUSH AND TABOULEH



Roast Rack of Lamb with Baba Ghanoush and Tabouleh image

This recipe sponsored by Black Swan Vineyards

Provided by Chef Neil Perry

Number Of Ingredients 19

1 rack of lamb (8-12 cutlets), trimmed for roasting
Sea salt and freshly ground pepper
3 fluid ounces olive oil
2 large eggplants
3 fluid ounces tahini
Sea salt
2 cloves garlic, crushed
1 lemon, juiced
3 fluid ounces olive oil
1 cup burghul wheat
2 tomatoes, blanched, skinned, de-seeded and chopped
1 continental cucumber, de-seeded and chopped
6 scallions, chopped
1/2 bunch flat leaf parsley, leaves aside, stalks chopped
1 clove garlic, finely chopped
1/2 cup mint leaves, chopped
Sea salt and freshly ground pepper
3 fluid ounces extra virgin olive oil
lemon, juiced

Steps:

  • Preheat the oven to 350°F.
  • To make the baba ghanoush, grill the eggplants whole on a BBQ until they are black and the skin is blistered. Press the excess juices out to remove the bitterness. In a food processor, blend the eggplants, tahini, salt, garlic and lemon juice. Slowly add the olive oil as you continue blending.
  • To make the tabbouleh, soak the burghul wheat in a bowl with water for at least 1 hour. Drain and squeeze out the excess water. Simply add all ingredients together and mix well.
  • Season the lamb well with salt and pepper and rub liberally with olive oil. Place the lamb on a rack on a roasting tray and roast, flesh side up, for 15 minutes. Turn, and cook a further 10 minutes. Rest the lamb in a warm place for 10-15 minutes before serving.

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