Lebanese Lamb Kofta over Herbed Rice with Cucumber-Tahini Yogurt

Instructions

1. 01

   In a small bowl, combine the lamb with the cumin, allspice, half the salt, the black pepper, half the parsley, and the minced garlic. Mix gently with your fingers — overworked lamb turns rubbery.

2. 02

   Divide the lamb into 3 equal portions and shape each around a wooden skewer (or into a flat cigar shape if skewers aren't available). Refrigerate 5 minutes while the rice cooks.

3. 03

   Cook the rice according to package directions, then fluff with a fork and stir through half the chopped mint and a squeeze of lemon juice.

4. 04

   Heat a grill pan or heavy skillet over medium-high heat with the olive oil. Cook the koftas 3-4 minutes per side, turning once, until the exterior is browned and the interior is just cooked through.

5. 05

   While the koftas cook, whisk the coconut yogurt with the tahini, remaining lemon juice, the diced cucumber, and the remaining mint and parsley in a small bowl. Season with the remaining salt.

6. 06

   Plate the herbed rice, lay the koftas across, and spoon the cucumber-tahini sauce over the lamb.