Spinach rice
Cook baby spinach with the rice to bring out the colour in this vegetarian side dish - perfect as part of a Greek Easter lunch
Lamb & rosemary koftas
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 500g lamb mince
- ½ tsp allspice
- 2 garlic clovescrushed
- 8 rosemarysprigs
- 4 pitta breads
- 170g pot Greek yogurt
- 2 lemonscut into wedges
- 150g pack radishessliced
- ½ cucumberchopped
Nutrition: per serving
- kcal488
- fat23g
- saturates11g
- carbs36g
- sugars6g
- fibre2g
- protein33g
- salt1g
Method
step 1
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.
step 2
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.
