Lamb Kofta with Potato Rounds and Hummus Dip

Ready in 30 minutes • Serves 4-5
This dish most recently appeared in My Family (5 Nights For 4) on Sunday, December 31, 2017.

You’ll notice kumara in these images, unfortunately they couldn’t come to the party, so we’ve given you tasty baby potatoes instead. Enjoy!

Ingredients

Preheat oven to 220°C. Line an oven tray with baking paper. Preheat BBQ hot plate to medium-high (if using). Cut potatoes into 0.5cm rounds then toss 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 during cooking.
Combine mince, Greek lamb spice mix and salt together in a medium bowl. Using a tablespoon measure, scoop out lamb mixture and roll into golf ball-sized balls, then flatten slightly so they are about 1cm thick.
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.
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, toss to combine and season to taste. In a small bowl, combine all hummus dip ingredients.
To serve, divide potato rounds, lamb kofta and salad between plates. Serve with a large dollop of hummus dip on the side.