Lamb kofta

Ingredients

For 2 people

• 16 oz ground lamb
• 4 oz yellow onion, finely grated and squeezed dry
• 2 tsp minced garlic
• 1/4 oz flat-leaf parsley, finely chopped
• 1 large egg
• 1/2 cup panko breadcrumbs
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp smoked paprika
• 1 1/4 tsp fine salt
• 1/2 tsp black pepper
• 1 tbsp olive oil
• 1/2 cup plain Greek yogurt
• 1 tbsp tahini
• 1 tbsp lemon juice
• 1 tbsp water

Method

1. Mix the sauceIn a small bowl, whisk 1/2 cup plain Greek yogurt, 1 tbsp tahini, 1 tbsp lemon juice, 1 tbsp water, and 1/4 tsp fine salt until smooth. Refrigerate it while you prep the lamb so the sauce thickens slightly and the flavors marry.
2. Set up the broilerMove a rack so the top of the sheet pan will sit about 6 inches from the broiler element. Line a rimmed sheet pan with foil and rub 1 tsp of the olive oil over the foil so the kofta release cleanly after broiling.
3. Prep the aromaticsGrate the 4 oz yellow onion on the large holes of a box grater, then squeeze it very dry in a clean towel. Finely chop the 1/4 oz parsley and mince the 2 tsp garlic. Dry onion is important here because extra moisture can make the mixture loose and slow to brown.
4. Combine the kofta mixtureIn a large bowl, combine the 16 oz ground lamb, grated onion, garlic, parsley, 1 large egg, 1/2 cup panko breadcrumbs, 1 tsp ground cumin, 1 tsp ground coriander, 1 tsp smoked paprika, 1 tsp fine salt, 1/2 tsp black pepper, and the remaining 2 tsp olive oil. Mix just until everything is evenly distributed. Stop as soon as the meat looks cohesive so the kofta stay tender instead of bouncy.
5. Shape and chillDivide the mixture into 8 equal portions. With damp hands, form each portion into an oval log about 3 1/2 inches long and 1 inch thick, then set them on the prepared pan. Chill the tray for 10 minutes so the kofta firm up and hold their shape under the broiler.
6. Broil the first sideBroil the kofta for 5 to 6 minutes, until the tops are deeply browned with a few dark spots. Rotate the pan once halfway through so the pieces color evenly. If your broiler runs hot, keep an eye on the edges and move the pan slightly lower if they brown too fast before the centers are set.
7. Flip and finish cookingTurn the kofta with a thin spatula and broil for 4 to 5 minutes more, until the second side is browned and the centers reach 160 F on an instant-read thermometer. If fat pools on the foil, carefully tilt the pan and spoon off the excess so the bottoms keep searing instead of steaming in the drippings.
8. Rest and serveRest the kofta for 3 minutes, then spoon the yogurt-tahini sauce onto plates or a platter and arrange the kofta on top. Serve hot with the sauce underneath and beside the meat. The exterior should be browned and lightly crisp while the center stays juicy.