Rosemary Lamb Kofte With Creamed Corn Recipe 485

ROSEMARY LAMB KOFTE WITH CREAMED CORN RECIPE - (4.8/5)

Steps:

• Preheat oven to 425 degrees. Use a mortar and pestle or grinder to grind toasted spices to a fine powder. Transfer powder to a large bowl. Add paprika, 1 tablespoon salt, cayenne, garlic, lamb and 1 teaspoon Aleppo, if using, to spice mix and stir to combine. Make kofte: Evenly divide seasoned lamb into 8 parts. Mold lamb around portions of rosemary sprigs stripped of leaves to form uniform cylinders. Heat 1 tablespoon olive oil in a large skillet over high heat. Once hot, lay 4 skewers into pan and cook until browned on all sides, about 4 minutes total. Transfer skewers to a paper-towel-lined plate. Wipe pan clean, add remaining oil and repeat with remaining skewers. Place browned kofte skewers on a baking sheet and transfer to oven. Roast until center of meat is just a touch pink, about 5 minutes. Meanwhile, melt butter in a large skillet over medium-high heat. Stir in corn and a pinch of salt. Reduce heat to medium and stir in cream, remaining Aleppo, if using, lime zest and sumac, if using. Sauté until cream thickens and kernels are tender, about 4 minutes. Off heat, season corn with lime juice and salt to taste. To serve, divide corn among 4 plates and top each serving with 2 kofte skewers.

LAMB & ROSEMARY KOFTAS

Steps:

• Heat the grill to high. In a large bowl, mix together the mince, allspice and garlic. Season and shape into 8 koftas, each wrapped around a rosemary sprig, with the stalk sticking out at one end. Repeat until all the mince is used up. Brush the koftas with a little oil and place on a baking tray. Grill for 10 mins or until cooked through, turning once.
• Eat the koftas from the rosemary stalks or pull out the stalks before serving. Serve with the pitta, yogurt, lemon wedges, radishes, cucumber and pickled chillies, if using.

ROAST LEG OF LAMB WITH ROSEMARY

Steps:

• In a small bowl, combine the honey, mustard, rosemary, ground black pepper, lemon zest and garlic. Mix well and apply to the lamb. Cover and marinate in the refrigerator overnight.
• Preheat oven to 450 degrees F (230 degrees C).
• Place lamb on a rack in a roasting pan and sprinkle with salt to taste.
• Bake at 450 degrees F (230 degrees C) for 20 minutes, then reduce heat to 400 degrees F (200 degrees C) and roast for 55 to 60 more minutes for medium rare. The internal temperature should be at least 145 degrees F (63 degrees C) when taken with a meat thermometer. Let the roast rest for about 10 minutes before carving.

ROSEMARY ROASTED LAMB

Steps:

• Preheat oven to 425°. In a small bowl, combine the oil, garlic, salt and rosemary; rub over lamb. Cover and refrigerate overnight. Place lamb, fat side up, on a rack in a shallow roasting pan., Bake, uncovered, 20 minutes. Reduce heat to 350°; bake 1-3/4 to 2-1/4 hours longer or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), basting occasionally with pan juices. Let stand 15 minutes before slicing.

MARINATED GRILLED LAMB CUTLETS WITH CREAMED CORN

Steps:

• Put the rosemary, garlic and rapeseed oil in a small bowl, and mash together to release the flavours. Smear over the lamb cutlets, place in a bowl or sealable food bag and leave to marinate.
• For the corn, heat the oil in a non-stick frying pan, add the onion and sauté until softened, about 3 mins. Add the red pepper and stir to coat in the onion mixture. Add a splash of cold water, then cover until the pepper is soft, about 5 mins.
• Put the mixture into a food processor bowl with the sweetcorn and crème fraîche. Blitz until combined and fairly smooth. Return to the heat in a pan and warm to serve.
• Heat a griddle pan. Place the lamb cutlets in the pan and cook until pink or as cooked as you like them. Once cooked, remove from the pan and cover with foil to keep warm. Place the fennel wedges in the griddle pan and griddle until cooked and marked with char lines. Add the tomatoes for the last few mins of cooking. Eat as soon as the lamb is cooked to your liking.

ROSEMARY LAMB KOFTE WITH CREAMED CORN

Steps:

• 1. Preheat oven to 425 degrees. Use a mortar and pestle or grinder to grind toasted spices to a fine powder. Transfer powder to a large bowl. Add paprika, 1 tablespoon salt, cayenne, garlic, lamb and 1 teaspoon Aleppo, if using, to spice mix and stir to combine. 2. Make kofte: Evenly divide seasoned lamb into 8 parts. Mold lamb around portions of rosemary sprigs stripped of leaves to form uniform cylinders. 3. Heat 1 tablespoon olive oil in a large skillet over high heat. Once hot, lay 4 skewers into pan and cook until browned on all sides, about 4 minutes total. Transfer skewers to a paper-towel-lined plate. Wipe pan clean, add remaining oil and repeat with remaining skewers. 4. Place browned kofte skewers on a baking sheet and transfer to oven. Roast until center of meat is just a touch pink, about 5 minutes. 5. Meanwhile, melt butter in a large skillet over medium-high heat. Stir in corn and a pinch of salt. Reduce heat to medium and stir in cream, remaining Aleppo, if using, lime zest and sumac, if using. Sauté until cream thickens and kernels are tender, about 4 minutes. Off heat, season corn with lime juice and salt to taste. 6. To serve, divide corn among 4 plates and top each serving with 2 kofte skewers.

LAMB KOFTA

Steps:

• Put the lamb in a mixing bowl and add the remaining ingredients. Mix thoroughly. If the lamb is not properly mixed, the kofta will fall apart on the skewer.
• Form the lamb into small patties about the size of a walnut. Mold the patties tightly around a long skewer so they form small oval shapes. Four or five will fit on a skewer.
• Heat a broiler or charcoal coals and when hot, grill the kofta, turning once, until they are golden brown, for about 6 minutes.