A Middle Eastern-inspired BBQ feast with Devon flair.

Ewes milk cheese and lamb are old friends, and here they come together in a recipe bursting with flavour. Our gently nutty Washbourne melts into warm oasted BBQ flatbreads, forming the perfect base for BBQ spiced lamb koftas and cooling mint yoghurt. It’s a fresh, satisfying dish for when you want something just a little different from the grill.

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Servings 4 people

Ingredients

For the Koftas:

500 g lamb mince
1 garlic clove minced
1 tsp ground cumin
1 tsp ground coriander
½ tsp cinnamon
½ tsp smoked paprika
salt & pepper
small handful fresh parsley or mint finely chopped
1 tbsp Greek yoghurt to help bind.

For the Cheese Flatbreads:

2 large flatbreads or naan
100 g Sharpham Washbourne grated

For the Mint Yoghurt:

100 g Greek yoghurt
3 tbsp fresh chopped mint
Squeeze of lemon juice
Salt to taste

Instructions

Make the Koftas:

In a bowl, combine the lamb mince with all spices, garlic, herbs, and seasoning. Mix well with hands until the mixture holds together. Shape into small sausages or oval koftas. Chill for 10 minutes if time allows.

BBQ Grill the Koftas:

Thread onto skewers (metal or soaked wooden ones) and grill over a medium BBQ for 8–10 minutes, turning occasionally, until cooked through and lightly charred.

Cheesy Flatbreads:

Just before serving, place the flatbreads on the BBQ grill for 1–2 minutes. Sprinkle over grated Washbourne and grill for another 1–2 minutes with the lid closed until melted and golden.

Mint Yoghurt:

Mix yoghurt, mint, lemon juice, and salt in a small bowl, drizzle with olive oil.

To Serve:

Lay the cheesy flatbread on a plate, top with koftas, and drizzle with mint yoghurt. Garnish with extra herbs or pomegranate seeds if desired.