BARBECUED LAMB KEFTA KEBABS CUTLETS

Delicious served as an appetiser during a cocktail party. They can be presented with minted yoghurt and wrapped inside a portion of flat bread.

Preparation time 15 minutes
Cooking time 12 minutes
Serves 6 to 8.

Ingredients
• 600g finely ground lean lamb
• 2 cloves garlic (crushed)
• 1 large brown onion (diced)
• 2 teaspoons ground coriander
• 2 teaspoons ground cumin
• 1 teaspoon ground allspice
• ½ teaspoon chilli flakes
• 4 tablespoons sesame seeds
• 1 teaspoon turmeric
• 1 cup chopped coriander
• to taste seasoning
• 50ml Jingilli extra virgin olive oil
• 20 ml pomegranate molasses
• 12 lamb cutlets (trimmed and frenched)


Method
Combine together all the ingredients (except the olive oil and pomegranate molasses) and mix well. Form by hand into small even size flat patties, or form onto water soaked bamboo skewers Heat the hot plate of the barbecue on medium for 10 minutes then add some of the extra virgin olive oil and cook until the meatballs are golden brown on both sides Combine together the remaining olive oil, pomegranate molasses and seasoning. Dress some garden greens with this and present with a swirl of dressing on the plate.