Lettuce Cup Lamb Koftas with Mint Yoghurt

For the mint yoghurt: start by grating the cucumber into a sieve or colander then sit it over a bowl.

Add some salt to your cucumber, mix together and give a little squeeze so the water starts to come out, leave aside to drain.

Mince 2 garlic gloves onto a board, add a pinch of salt and grate over the zest of a lemon before adding a tsp of juice. Mince them all together and set aside.

For the koftas: place the lamb mince in a large bowl and add the garlic, cumin, coriander, paprika, lemon zest, chopped parsley and a good amount of salt and pepper. Mix together thoroughly with your hands. Grab your scales and weigh the mixture into 75 gram pieces then form each piece into a kofta shape and place on to a tray. Set aside whilst you light your BBQ.

Set your BBQ up with a direct and indirect side.

Place the koftas on the direct heat and cook for 3 minutes each side - then move to the indirect side while you finish your mint yoghurt - if you want to check with a meat thermometer you’re looking for an internal temperature of about 70 C.

Back to the mint yoghurt: pour 2-3 tbsp of oil into your lemon and garlic mix.

Add the drained cucumber, yoghurt, chopped mint and the remainder of the lemon juice. Season well.

Lay your lettuce cups out on your serving platter and add a little of the mint yoghurt. Place a kofta into each lettuce cup then add a little more yoghurt. Garnish with the feta, some more mint leaves and the sumac.