Lamb Kofta with Sumac Kumara Rounds and Lemon Hummus

Lamb Kofta with Sumac Kumara Rounds and Lemon Hummus

Ready in 30 minutes • Serves 4-5
This dish most recently appeared in My Family (5 Nights For 4) on Sunday, June 11, 2017.
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Add a touch of zing to this recipe with the lemon hummus.

Ingredients

SUMAC KUMARA ROUNDS

  • 400g orange kumara, scrubbed and cut into 0.5cm-thick rounds
  • 1 parsnip, peeled and cut into 0.5cm x 6cm sticks
  • 1-2 teaspoons sumac (optional, adults)

LAMB KOFTA

  • 550g lamb mince
  • 1 tablespoon Greek lamb spice mix
  • ¼ teaspoon salt

SALAD

  • ½ teaspoon maple syrup
  • 1 teaspoon olive oil
  • Juice of ½ lemon
  • 1 tomato
  • 1 Lebanese cucumber
  • ½ bag baby spinach leaves

LEMON HUMMUS

  • 100g hummus
  • 1-2 tablespoons mayonnaise
  • 1 tablespoon lemon juice

Steps

  1. oven to 230°C. Line an oven tray with baking paper
  2. Toss kumara and parsnip on prepared tray with a drizzle of oil and sumac (if using). Season with salt and bake for 20-25 minutes, until tender. Turn once to ensure even cooking.
  3. Mix lamb, Greek lamb spice mix and salt together in a medium bowl. Using a 1 tablespoon measure, scoop out lamb mix and roll into golf ball-sized balls, then flatten slightly so they are about 1cm-thick.
  4. Heat a little oil in a large fry-pan on medium-high heat. Cook kofta for 2-3 minutes each side, until golden and cooked through.
  5. While kofta cook, mix maple syrup, olive oil and lemon juice together in a large bowl. Dice tomato and cucumber 1cm and roughly chop baby spinach. Add all to bowl with dressing, season and toss to combine. In a small bowl mix all lemon hummus ingredients together.
  6. Divide sumac kumara rounds, lamb kofta and salad between plates. Serve a large dollop of lemon hummus on the side.

Nutritional Information

Energy 2058 kj
492 kcal
Protein 29.2g
Carbohydrate 31.9g
Fat 26.9g