Denise says:

Coriander blends very well with minced lamb and cooked on the BBQ gives them that little extra appeal – however they can be grilled so keep this recipe for the rest of the year. These oval shaped meatballs can be served as tasty canapés or make them slightly bigger and serve as part of a main course meal on the buffet table. Delicious hot or warm dipped into a Mediterranean coriander and pine nut relish.
It is well advisable to soak the wooden skewers in cold water before cooking as this stops them burning on the BBQ or grill.

Minced beef and chicken can be substituted if preferred.

Preparation Time: 10 minutes plus 30 minutes refrigeration
Cooking Time: 5 minutes
Makes: 20

Ingredients:

450g lean minced lamb
1 medium onion – peeled and finely chopped
2 tablespoons ground coriander
1-tablespoon ground cumin
2 tablespoons – finely chopped fresh coriander
Zest and juice of 1 lemon
1-teaspoon salt
Freshly ground black pepper

Coriander & Pine nut Relish
5 tablespoons pine nuts
4 tablespoons extra virgin olive oil
5 tablespoons fresh coriander
Zest of 1 lemon
1 clove garlic – peeled and finely chopped
Sea salt and freshly ground black pepper – to taste

Garnish
Wedges of lemon

Method

1)Soak the skewers in cold water.
2)Place the lamb, onion, ground coriander, cumin, fresh coriander, lemon zest and juice and salt and pepper into a food processor. Whizz until well combined.
3)With wet hands, divide the mixture between 20 skewers. Roll into oval shapes. Thread 1 oval onto each pre-soaked skewer.
4)Cover and refrigerate for 30 minutes to allow the flavours to infuse.
5)Toast the pine nuts in a dry frying pan until golden. Give a watchful eye on them as they burn very fast. Transfer to a food processor.
6)Add the oil, coriander, garlic, lemon zest to the food processor and whiz together. Season to taste.
7)Pre-heat the grill to its highest setting or alternatively cook on a BBQ, grill pan or roast for approximately 15 minutes in the oven at 200ºC/400ºF/ Gas mark 6 until cooked through.

To serve the stylish way: Serve on a platter, drizzle over some coriander and pine nut relish. Garnish with wedges of lemon.
Tagged in: BBQ, Family Cooking, Lamb, Meat