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  • Lamb Kofta With Romesco Sauce

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    Lamb Kofta With Romesco Sauce
    Servings: 6
    by Global Cookbook
    92760 recipes
    		 >

    Ingredients

    • 1 lb lean grnd lamb
    • 6 x green onion
    • 1/2 c. roughly minced fresh parsley
    • 1/2 tsp allspice
    • 1/4 c. roughy minced fresh mint
    • 1 clv garlic, chopped extra virgin olive oil tbsp salt, to taste
    • 2 Tbsp. extra virgin olive oil, for frying Sauce
    • 1 x red pepper, roasted, and, peeled
    • 1 Tbsp. extra virgin olive oil, (for frying bread)
    • 1 slc rustic bread
    • 1/4 c. whole hazelnut, skin off
    • 1/2 c. minced roma tomato, canned, without juice, San Marzano preferably
    • 2 clv garlic, minced
    • 1 pch cayenne pepper
    • 1/3 c. extra virgin extra virgin olive oil
    • 1 x salt and pepper, to taste

    Directions

    1. Preheat oven to 375 .Combine all the ingredients, except oil for frying, in a medium bowl.
    2. Work gently with hands till mix holds together.
    3. Shape into 10-12 medium, football shaped ovals.
    4. Heat 2 Tbsp extra virgin olive oil in large skillet on high. Fry the kofta for about 4 min or possibly till browned on all sides, turning as needed.
    5. Transfer to a baking sheet or possibly roasting pan and bake at 375 for 10 to 12 min or possibly till juices run clear*. Serve with the romesco sauce and your favourite pilaf.
    6. * If using lamb which you have grnd yourself or possibly which you had specially grnd, kofta can be cooked medium, otherwise they should be well done.
    7. Sauce:Puree the roasted red pepper in a food processor.
    8. Cook the tomatoes in a small saucepan on low heat, till very dry, stirring frequently, about 8-8 min. Cold Meanwhile, fry the bread in oil in a small skillet till golden brown on both sides. Remove from pan and cold slightly. In the same pan, toast the hazelnuts till golden brown. Remove and cold slightly.
    9. Add in the bread and hazelnuts to the pureed red pepper and pulse till smooth. Add in the tomatoes, garlic, cayenne pepper and pulse. With machine running, pour the extra virgin olive oil in a steady stream till smooth.
    10. Don't over work or possibly sauce will split. Season with salt and freshly cracked black pepper and a touch of lemon juice if you like. Cover and set aside till kofta are cooked

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