Lamb Kefte Salad With Labne

These delicious lamb meatballs are served on a bed of tasty greens.

The ingredient of Lamb Kefte Salad With Labne

• 500g 2 cups tamar valley greek style yoghurt
• 1 2 teaspoon sea salt flakes
• 75g 1 2 cup pistachio kernels
• 500g boneless lamb shoulder trimmed chopped
• 70g 1 cup fresh breadcrumbs
• 1 egg
• 1 teaspoon ground cinnamon
• 2 tablespoons extra virgin olive oil
• 2 tablespoons lemon juice
• 1 teaspoon dijon mustard
• light olive oil to deep fry
• 3 cups watercress sprigs
• 250g frozen broad beans blanched peeled
• 2 3 cup chopped fresh mint leaves

The Instruction of lamb kefte salad with labne

• to make labne combine the yoghurt and salt place a sieve lined with 2 layers of muslin cloth over a bowl spoon in the yoghurt place in the fridge overnight to drain
• meanwhile process pistachios in a food processor until finely chopped transfer to a bowl process lamb until minced add pistachio breadcrumbs egg and cinnamon season process until combined roll tablespoonfuls of mixture into balls to make 16 place on a lined tray and cover place in fridge for 30 minutes to rest
• combine extra virgin olive oil juice and mustard in a jug and set aside add light olive oil to a wok to come one third up the side heat to 160u00b0c over medium heat cook the lamb kefte in 2 batches for 6 minutes or until cooked through transfer to a tray lined with paper towel
• tear labne arrange labne watercress broad beans mint and kefte on plates drizzle with dressing season

Nutritions of Lamb Kefte Salad With Labne

calories: 786 31 calories
calories: 51 grams fat
calories: 14 grams saturated fat
calories: 36 grams carbohydrates
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calories: 44 grams protein
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