- 225g/8oz lamb leg steaks, bones removed
- 1 tsp medium curry powder
- ½ tsp chilli flakes
- 2 cloves garlic, chopped
- salt and freshly ground black pepper
- 100g/3½oz white breadcrumbs
- 1 free-range egg, beaten
- plain flour, for dusting
- 1 tbsp olive oil
- 4 tbsp Greek-style yoghurt
- 1 clove garlic, finely diced
- 3 tbsp chopped fresh mint
- salt and freshly ground black pepper
- ½ lemon
- 1 handful assorted herb leaves (parsley, coriander, chives, chervil)
- 1 tbsp balsamic vinegar
- 2 tbsp olive oil
- Preheat the oven to 180C/350F/Gas 4.
- Soak four wooden skewers in a bowl of cold water for 10-15 minutes, then drain.
- For the koftas, place all of the ingredients, except the flour and oil, into a food processor and blend until well combined. With floured hands, shape the meat mixture around the wooden skewers, then rub the oil over the meat.
- Heat a griddle pan until smoking and cook the koftas for 3-4 minutes, or until browned on all sides. Transfer to the oven for 6-8 minutes, or until completely cooked through.
- For the tzatziki, mix together the yoghurt, garlic and mint in a small bowl and season, to taste, with salt and freshly ground black pepper.
- For the caramelised lemon, heat a frying pan until smoking and place the lemon, cut-side down, into the pan. Leave to cook for 4-5 minutes, until the flesh is caramelised and dark brown in colour.
- To serve, pile the herb leaves on a serving plate, drizzle over the balsamic vinegar and olive oil and arrange the koftas on top. Serve the tzatziki in a small bowl on the side and garnish the plate with the caramelised lemon.