ROSEMARY LAMB KOFTE WITH CREAMED CORN

ROSEMARY LAMB KOFTE WITH CREAMED CORN image

Yield 4

Number Of Ingredients 16

2 teaspoons toasted cumin seeds
2 teaspoons toasted coriander seeds
2 teaspoons toasted fennel seeds
2 tablespoons paprika
1 tablespoon kosher salt
1½ teaspoon cayenne pepper
2 tablespoons minced garlic
1½ pounds ground lamb
2 teaspoons Aleppo pepper, optional
8 thick rosemary sprigs, leaves stripped from half of each
2 tablespoons olive oil
1 tablespoon butter
Kernels from 4 large ears corn
½ cup cream
Zest and juice of 1 lime
1 teaspoon sumac, optional

Steps:

1. Preheat oven to 425 degrees. Use a mortar and pestle or grinder to grind toasted spices to a fine powder. Transfer powder to a large bowl. Add paprika, 1 tablespoon salt, cayenne, garlic, lamb and 1 teaspoon Aleppo, if using, to spice mix and stir to combine. 2. Make kofte: Evenly divide seasoned lamb into 8 parts. Mold lamb around portions of rosemary sprigs stripped of leaves to form uniform cylinders. 3. Heat 1 tablespoon olive oil in a large skillet over high heat. Once hot, lay 4 skewers into pan and cook until browned on all sides, about 4 minutes total. Transfer skewers to a paper-towel-lined plate. Wipe pan clean, add remaining oil and repeat with remaining skewers. 4. Place browned kofte skewers on a baking sheet and transfer to oven. Roast until center of meat is just a touch pink, about 5 minutes. 5. Meanwhile, melt butter in a large skillet over medium-high heat. Stir in corn and a pinch of salt. Reduce heat to medium and stir in cream, remaining Aleppo, if using, lime zest and sumac, if using. Sauté until cream thickens and kernels are tender, about 4 minutes. Off heat, season corn with lime juice and salt to taste. 6. To serve, divide corn among 4 plates and top each serving with 2 kofte skewers.