|500 g||lamb mince|
|1||onion — finely chopped|
|2 cloves||garlic — cloves, crushed|
|2 tsp||coriander — ground|
|15 g||fresh coriander — chopped|
|lemon — zest and juice|
|salt and freshly ground black pepper|
Place all ingredients, except rosemary, into a bowl and mix together. Season with salt and pepper and form oval shaped meatballs on to the stalk end of the rosemary sprigs.
When your braai or grill is ready, cook koftas for a few minutes on all sides until well browned and cooked through.
Serve with toasted pitas and tzatziki.
Rolled shoulder of lamb with feta and spinach stuffing
Recipe reprinted with permission of Source Food.